Orange-glazed hake fish, brown & white rice, and roasted beet, avocado, mandarin and arugula salad with toasted pecans
Our oldest doesn't care for brown rice (or barley or *gasp* risotto), but I can sneak it in with 1/2 brown and 1/2 white rice, and he'll eat it without even flinching. So, the side that you see in the picture is1/2 and 1/2.
6 large red or yellow beets (about 4 1/2 pounds)
1 1/2 teaspoons finely grated orange rind
1/3 cup fresh orange juice
3 tablespoons extra virgin olive oil
2 1/4 tablespoons sherry vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large avocado, peeled
Mandarin oranges in natural juices (not syrup)
1/4 cup vertically sliced red onion
3 tablespoons chopped pecans, toasted
Preheat oven to 375°.
Remove root and 1 inch stem on beets; scrub with a brush. Boil beets in a pot of water for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
Combine zest and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets, and bake beets for 10 minutes.
Pour liquid from canned mandarin oranges in pan and reduce by 1/2. Add 3 T butter and melt. Pat hake fish loins dry and season with salt and pepper. Depending on the size of your fish, cook for 2-4 minutes per side. Drizzle remaining sauce from pan over the fish.
Cut avocado in half lengthwise. Slice each half into 8-12 slices. Place arugula on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with toasted pecans.