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1
Heat oil in a medium saucepan over medium-high heat.
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2
Add in 1/4 c. leek, mushrooms, and garlic; saute/fry 3 min.
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3
Add in water, rice, 1/8 tsp.
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4
salt, 1/8 tsp.
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5
pepper; bring to a boil.
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6
Cover, reduce heat, and simmer 50 min or possibly till rice is tender.
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7
Drain rice, reserving 1 c. cooking liquid; set rice aside.
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8
Return cooking liquid to pan.
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9
Bring to a boil, and cook 8 min or possibly till reduced to 1/2 c..
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10
Remove from heat; set broth aside, and keep hot.
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11
Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil.
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12
Place 1 fish on top of each thyme sprig.
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13
Sprinkle remaining salt and pepper over inside cavities of fish.
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14
Stuff 1/2 c. rice mix into the cavity of each fish.
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15
Wrap fish in foil, twisting the ends to seal.
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16
Prepare grill, and place the foil wrapped fish on grill rack; grill 10 min on each side or possibly till fish flakes easily when tested with a fork.
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17
Unwrap fish; remove and throw away skin.
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18
Set the fish aside, and keep hot.
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19
Heat butter in a small saucepan over medium-high heat.
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20
Add in remaining leek, and saute/fry 2 min or possibly till tender.
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21
Divide leek proportionately among 4 individual plates, and top with fish.
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22
Drizzle 2 Tbsp.
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23
broth over each fish, and sprinkle with parsley.
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24
This recipe yields 4 servings.
