Cajun Fish With Praline Sauce Over Dirty Rice - cooking recipe

Ingredients

4 ounces hot Italian sausage (ground)
3/4 cup rice (uncooked)
1 1/2 cups chicken broth
1/2 cup pecans (chopped)
2/3 cup sugar
1/3 cup water
1 tablespoon butter
1 tablespoon apple juice
2 tablespoons olive oil
1 tablespoon paprika
2 tablespoons fresh thyme
1 teaspoon salt
1 teaspoon pepper
4 halibut fillets (6 oz each, may substitute other fish)

Preparation

Preheat grill to medium-high (a Foreman works great).
Cook sausage over medium-high heat in large saucepan until just brown.
Add rice, cook 1 minute.
Add broth, bring to boil.
Reduce heat to simmer and cover for 20 minutes or until rice is tender. Fluff with fork before serving.
Toast pecans in small saucepan for 3-4 minutes over medium heat, stirring occasionally, remove and set aside in small cup.
Add sugar and water into the small saucepan and bowl until reduced in half, about 5 minutes.
Add pecans and cook 1-2 minutes.
Remove from heat and whisk in apple juice and butter, sauce will thicken upon standing.
Mix oil, paprika, thyme, salt, and pepper to form paste.
Spread on both sides of fish.
Grill fish for 3 minutes per side (or 3-4 total minutes using a Foreman grill).