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Feb 10, 2008 11:14 am US/Pacific
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Grilled Halibut With Jade Rice
SACRAMENTO (CBS13/CW31) ―
Grilled Halibut with Jade Rice
(Serves Two)
Ingredients
• 20 oz. Fresh Halibut
• 1 cup Jade Rice
• 8 oz. Green and Yellow Wax Bush Beans
• 2 T Gremolata
• 4 T Butter
• 2 T fresh Dill
• 2 cups Chicken Stock
• Salt & Pepper
• 2 T Lemon Zest
Directions
First bring two cups of Chicken stock to a boil. Then reduce heat to simmer and add Rice. Bring back to simmer then cover tightly and reduce temperature again to low for approx. 10 minutes. Stir occasionally. After 10 minutes, remove from heat and keep covered for 5 more minutes.
While the rice is cooking start making the herbed butter by creaming the butter with finely chopped Dill, pinch of Salt & Pepper and Lemon Zest. Place in Refrigerator until needed.
In a Sautee Pan add enough olive oil to coat the bottom of pan. Heat on medium high until oil starts to smoke. Lightly season fish with Gremolata then place in the pan. Watch the sides of fish while cooking, when the fish cooks approximately one third through, Flip. Again cook the other side one third through and cover with foil and let stand for 3 minutes.
At the same time as the fish, sauté the beans in a little butter. When done, finish with a pinch of Gremolata.
While the fish is standing, start plating the Rice and Beans. Place fish on plate, sprinkle with Gremolata then serve.