1 Cup Nu Life Market’s White Whole Sorghum Grain
2 cups water
4 tbsp. palm shortening (3tbsp. butter), divided
¼ minced onion (medium-sized)
2 garlic cloves minced (medium-sized)
½ cup chopped mushroom
3 tbsps. Nu Life Market’s Gluten Free All-Purpose Flour
1 tsp salt
½ tsp pepper
¼ cup warmed coconut milk
½ tbsp. extra virgin oil 

Marinade for Fish

Zest of 1 lime (1tsp of lime zest)
¼ cup balsamic vinegar
¼ cup extra virgin oil
2 tbsp. honey
½ tsp salt
2 garlic cloves minced (medium-sized)
2 Fish Fillets 

Cook the sorghum grain using 2 cups of the water in a pressure cooker (@ High Pressure for 1 hour). While the sorghum is cooking, prepare the other ingredients. To prepare the marinade, combine all the ingredients except for the fish fillets. Place mixture in a zip lock and marinate fish for at least 30 minutes. Using a medium-sized pan, start sautéing (on medium heat for about 5 minutes) the minced garlic, onions, and mushroom in 1 tbsp. shortening (3/4 tbsp. butter). Transfer sautéed vegetables into a bowl and cover for later use. In a separate small bowl, combine the flour, salt, and pepper. In the same pan used to sauté the vegetables, melt the remaining 3 tbsps. shortening (1 ¼ tbsps. butter); add the flour mixture and cook for approximately one minute; stirring occasionally. Slowly whisk in the warmed coconut milk. Once smooth, add the sautéed vegetables back in and stir until the mixture becomes thick; then add the cooked sorghum and cook for an additional 10 minutes on low heat. Brush a grill pan lightly with olive oil and cook the marinated fish for about 4 minutes on each side; brush occasionally fish with marinade. Once cooked, place the two fish fillets over the sorghum pilaf and serve.