Pan-seared Haddock with Peppers and Wild Rice
Cook the rice according to the package instructions. Rinse the peppers, cut in half, remove the seeds and pith and dice. Peel the garlic, chop finely and sauté with the peppers in 2 tablespoons hot oil for 1-2 minutes. Sprinkle with sugar and vinegar and cook for another 2-3 minutes.
Rinse the fish fillets, pat dry and cut into 8 equal-sized pieces. Season with salt and pepper and sear until golden brown in the remaining oil for 2-3 minutes per side. Arrange on serving plates with the vegetables and rice. Serve garnished with dill.