snapper with sriracha aioli / brown rice salad / roasted green beans

Equipment needed:  baking sheet, mixing bowl, medium nonstick skillet

Finishing steps:

1. Preheat oven to 425.  Toss green beans with olive oil, salt and pepper, then place on a baking sheet in the oven for 10 -15 minutes.
2. While green beans are cooking, prep the ingredients for the brown rice salad.  Tear the herbs from their stems and roughly chop the leaves.   In a bowl mix the bell peppers, cucumber, and herbs with the lemon dressing and let them marinate 5-10 minutes.
3. Meanwhile, use the microwave to reheat the brown rice to room temperature.  Once vegetables have thoroughly marinated, add the rice and stir in salt, pepper and olive oil to taste.
4. Season both sides of the fish with salt and pepper.  In a medium nonstick skillet over medium heat, add a small amount of oil.  Add fish to the pan and cook for 3 minutes, then flip over and cook for another 3 minutes or until cooked through.  Squeeze lemon over the fish and into the pan.
5. Plate rice salad and let snapper rest on top.  Drizzle with any lemon juice that remains in the pan and finish with a small dollop of the sriracha aioli.  Serve with roasted green beans.