Red Snapper-Pan Grilled with Rice

Ingredients: 4 Servings
   4 red snapper fillets, 6 oz each
1.5  cups  uncooked white rice
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
1.5  tbsp onion, minced
   1  tbsp fresh parsley, chopped
   1  tbsp fresh thyme, chopped
   2  teaspoons fresh lemon juice
   2  teaspoons  orange juice
   1  teaspoon  Dijon mustard
       Extra Virgin Olive Oil (EVOO) (I recommend using Bertolli)
      Cooking spray
Rooney's Essence (Recipe Follows)

Directions:
Cook rice according to the package directions.  Once finished set aside and keep warm.

Heat a 12 inch iron skillet or thick grill pan over medium-high heat. Coat skillet with cooking spray. Sprinkle fish evenly with half of the salt and pepper. Add fish to pan, sprinkle a little of Rooney's Essence and EVOO over the fish and cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Combine remaining salt, pepper, onion, parsley, thyme, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add 2 tbsp of EVOO, stirring constantly with a whisk. Drizzle this mixture over the rice and toss well to coat. Serve with the fish.

Rooney's Essence
  2 tbsp salt
  1 tbsp black pepper
  2 tbsp garlic powder
  2 tbsp onion powder
1/2 teaspoon chili powder
1/2 tbsp cayenne pepper
2.5 tbsp Hungarian paprika

Combine all ingredients thoroughly. Can be stored in an airtight 
container in your spice cabinet for up to 3 months.
Yields 5/8 cup (5 oz or 150 ml)

Tips for Fish
1. Let your eyes and nose be the judge. Good quality fish 
    smells sea-fresh. It should not have a strong odor or 
    smell bad. Fish fillets and steaks should appear moist, 
    firm and freshly cut.
2. To know how long to cook fish, measure at the thickest 
    point, then allow 10 minutes per inch. This applies to all 
    methods of cooking, such as broiling, frying, grilling, 
    poaching, and steaming.
3. Thaw fish fillets in milk. The milk absorbs the "frozen" 
     taste and adds a "fresh caught" taste.
4. Place a "bed" of celery and onions under fish when 
    baking. Besides adding flavor, it will prevent the fish
    from sticking.
5. Marinate in zip-top plastic bags instead of bowls or 
    containers you have to clean. Be sure to flip the bag 
    from time to time to make sure everything gets a good 
    soak!
6. When freezing large quantities of fish, place a piece of
    the wrapping material between each.      They'll 
    separate easily to make thawing quicker.

Nutritional Information:
Calories: 400 (25% from fat), Fat: 20g (sat 1.8g,mono 6.9g,poly 1.6g),  Protein: 32.7g, Fiber: 1.9fg, Carbohydrate: 39.3g, Cholesterol: 47mg, Iron: 0.4mg, Sodium: 409mg, Calcium: 46mg