1/2 cup parboiled converted rice drained and rinsed. Add 2 tablespoons each raisins & toasted almonds
Lightly flour and sauté fish in clarified butter 1-1/2 minutes each side.
De glaze pan with orange liqueur. After flame dies add heavy cream with nutmeg. Reduce to low heat.
While reduction is occurring, sauté shrimp in olive oil with freshly minced garlic then de glaze pan with cooking wine. Remove.
Place shrimp in sauce with fish, fresh diced tomatoes, and scallion onions. Just prior to plating add olives.
Plate 6 freshly blanched lightly seasoned asparagus spears with salt and pepper mixture across center plate with rice pilaf just above the base of the spears, then top the rice with the fish, shrimp will top fish with mixed veggies. Across shrimp lightly spoon white sauce over veggies sprinkle.
Top with freshly grated cheese, lightly broil just for cheese to melt and then sprinkle with a dash of chopped parsley.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.