Grilled Cod with Wild rice and Sugar Snap Peas Recipe

Cut 4 pieces of aluminum foil for each fillet enough to make an envelope to encase the fish

Divide the tarragon into four portions and place one onto each piece of foil

Season each fillet by rubbing with some old bay seasoning, then place on top of the onions and tarragon

Warm the butter, oil, and lime juice until one mixture and drizzle over each fish fillet using a saucepan.

Fold up the foil into an envelope and place it on the grill over indirect heat for 5 minutes on each side.

Open the envelope to check the fish. If it's flaking, it's ready to serve. Remove the fish from the packets and arrange each fillet on a plate with the tarragon and onions.

Serve warm with the wild rice and sugar snap peas and enjoy.

Using 3 quart saucepan add the ghee and bring to medium heat.

Once the ghee is hot, add the onion, garlic, bell pepper, celery, and carrot and sauté for 5 minutes, then remove from the heat and set aside.

Wash and rinse the rice until the water runs clear, then place into the saucepan with the cooked seasonings and mix to combine thoroughly.

Add the vegetable stock and bring to a boil, then reduce the heat to low cover and simmer for 15 minutes or until the rice has absorbed all the liquid. Then turn off the heat and let steam for 5-10 minutes.

Serve warm with the grilled cod and sugar snap peas and enjoy.

Wash and rinse the peas then trim the ends and set aside.

Using deep skillet add the olive oil rosemary and garlic then bring to a medium heat.

Once the garlic starts to sizzle, add the peas, toss and sauté for 5 minutes.

Add the red wine vinegar and season with salt and black pepper to taste. Sauté for another 3 minutes, then remove from the heat and serve.

Serve warm with the grilled cod and wild rice and enjoy.