Grilled White Fish

Prepare the Rice Pilaf: Rinse the rice in a mesh strainer until the water runs clear.

In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3 - 4 minutes. Add the rice and cook, stirring frequently, for 2 - 3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 - 18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Make the Biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.

In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.

Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).

Place the biscuits on the prepared baking sheet. Bake the biscuits for 12 - 15 minutes, or until they are golden brown on top and cooked through. Set aside to cool.

Make the Salad Dressing: In a large bowl, whisk the olive oil, vinegar, mustard, and lemon juice. Season generously with salt and pepper; stir in the red onion and set aside.

Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 - 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.

Spread the whipped goat cheese on a large serving platter or in a shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges, and mâche to the dressing and toss to coat. Season to taste with salt and pepper.

Preheat the grill on medium heat. Spray the fish on both sides with nonstick spray and season with salt and pepper. Grill the fish on both sides to an internal temperature of 130°F (55°C) using a thermometer. Cooking time will vary based on your fish filet thickness.

Stir together all ingredients for the mojito mocktail until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.

Serve the fish with rice, tomato peach salad, biscuit with honey, and mojito mocktail.