> 1 (8.8 oz) pkg 90 Second rice
> 1 onion
> 3 stalks celery
> 1 lemon
> 1 (12 oz) pkg Nature's Promise® Flounder Fillets, thawed
> 3 tbsp butter
> 1 tbsp curry powder
> 1/2 cup frozen peas, thawed
> 1/2 cup packaged matchstick cut carrots
> 1/3 cup parsley
Cook the rice according to package directions. Transfer to a serving bowl and set aside. Meanwhile dice the onion and chop the celery. Slice the lemon and set aside.
Heat 1 tbsp butter in a frying pan and cook the onion over medium-low heat for 5 min. Add the curry powder and rice and cook for 1 min. Add the celery, peas and carrots and cook for an additional 4 min. Transfer to a large bowl and cool slightly. Wipe out the pan with paper towels.
Sprinkle the fillets with salt (in moderation) and pepper. Heat the remaining 2 tbsp butter in the frying pan and sauté the fish 3 min., or until golden brown, turning halfway. Meanwhile, finely chop the parsley and mix with the rice. Season with salt (in moderation) and pepper. Serve the rice salad with the fish and lemon slices.