Pan-Seared Halibut over Black Rice and Mixed Green Salad
Perfect for Saturday night healthy dinner or date night! Try this Pan-seared Halibut served over black rice with a mixed green salad, with simple lemon vinaigrette.
- 1 cup of mixed baby greens
- 1/2 lemon or 2 tablespoons lemon juice
- 3/4 cup Prima pure organic extra virgin olive oil
- Halibut fresh or frozen (match portion to serving number)
- Prima Pure Organic Forbidden Black Rice
- salt & pepper to taste
Mix or blend 3/4 cup of olive oil less 2 tablespoons with lemon juice sprinkle in salt and pepper to taste.
Cook the organic black rice in a rice maker using a ration of 1 cup of rice to 2 cups of water. If you are cooking in a pan ensure to keep a lid on the rice and cook for about 40-50 minutes until rice is the desired texture on medium heat. Check that the rice has enough water to cook. Never stir the rice as this will make it clumpy.
Preheat oven to 350 degrees. Lightly dry the halibut with a paper towel to take away any moisture. Lightly dress the Halibut in olive oil about 1 tablespoon and sprinkle salt. Heat pan on medium heat with 1 tablespoon of olive oil. Pan-sear halibut in oven-safe pan on one side for 3 minutes. Baste the halibut with the oil in the pan for about 2 more minutes. After, place the pan in the hot oven for about 7-8 minutes to finish.
Mix baby greens with vinaigrette and set aside.
To plate: place a spoonful of rice in a shallow bowl, place halibut over rice, sprinkle salt and pepper to taste. After, top the halibut with the mixed green salad.