3 tablespoons extra virgin olive oil (EVOO)
1/3 cup chopped flat leaf parsley
Juice of 1 lemon, plus 2 teaspoons grated peel
Juice of 1 lime, plus 2 teaspoons grated peel
1 tablespoon chopped fresh thyme
Salt and pepper
Four pieces orange roughy (6-8-ounces each)
1 red bell pepper, chopped
4 scallions, chopped
2 1/2 cups chicken broth
1 1/2 brown rice

Preparation
In a shallow dish, combine 2 tablespoons EVOO, the parsley, lemon juice and peel, lime juice and peel, and thyme; season with salt and pepper. Add the orange roughy and let marinate for 15 minutes.

Meanwhile, pre-heat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon EVOO. Add the bell pepper and scallions, season with salt and pepper and cook until softened, 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in the brown rice, cover and keep warm.

Grill the fish until cooked through, about 3 minutes on each side.

When Brown Rice is finished cooking, Serve with the fish and enjoy!