Broiled Ecuadorian Nile Perch with Wild Rice and Steamed Broccoli

Freund’s Fresh Nile Perch Fillet (8-10 oz. per person)
Freund’s Ecuadorian Health Salad (1 container (12 oz) for every 3-4 servings)
Freund’s House Seasoning (something good to keep on-hand in your pantry)
Freund’s (Parve) Garlic Butter (leave out at room temperature)
Your favorite Extra Virgin Olive Oil
Frozen Broccoli Florets
Wild Rice Mix from your favorite market.

Wash and pat dry the fish and season to taste with Freund’s House Seasoning, and then set aside at room temperature while you prepare the other items.
For the Wild Rice
Buy from your favorite grocery store and follow the package directions. You will need approximately 1-1½ cups of cooked rice per person.
For the Broccoli
Defrost completely under cold running water and dry. Place approximately ½ inch water inside a skillet large enough to hold the broccoli. Put 2 tablespoons of the (Parve) Garlic Butter into the water. Put the broccoli into the pan. Cover with lid and place onto stovetop. Use a medium high heat to bring the water to a boil and let the broccoli steam. Cook until it reaches the degree of doneness you like. Be sure to remove the lid immediately once the broccoli is cooked; otherwise, it will likely turn a pale color and lose its bright green fresh look.
To cook the fish:
Preheat your oven to 475° for 15 minutes before cooking the fish. Drizzle the Nile perch with a little Extra Virgin Olive Oil, and place into an oven-proof pan. Place into preheated oven and broil for 12-18 minutes, until you reach the doneness you desire. Remove from oven and brush with the (Parve) Garlic Butter and top with generous amount of the Ecuadorian Health Salad, including some of the juices.