HALIBUT: Grilled Halibut with Mushroom Wild Rice
Want something other than halibut? Just switch it out for your favorite fresh fish such as salmon, cod, squid, or octopus.
Not into fish? Use poultry such as chicken breasts or thighs.
Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.
- 1/4 cup Olive Wood Smoked Olive Oil
- 2" sprig fresh rosemary, coarsely chopped
- 1 tablespoon medium coarse sea salt or kosher salt
- 1 teaspoon fresh ground pepper
- 2 medium fresh lemons, quartered
- 2 pounds fresh halibut fillets (8 oz portions)
- 2 cups fresh button mushrooms, quartered
- 1 1/2 cups chopped onion (3 medium)
- 1 cup uncooked wild rice, rinsed and drained
- 1 cup uncooked brown rice, rinse and drained
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon black pepper
- sea salt to taste
- 4 cloves garlic, minced
- 1 tablespoon Butter (flavor) Olive Oil
- 1 tablespoon Wild Mushroom and Sage Olive Oil
- 2 14-ounce cans vegetable or chicken broth
- 1/2 cup water
- In a small ziploc bag, mix the rosemary, sea salt, and pepper. Close the bag and crush it a few times between your palms; this will season the salt with rosemary.
- In a large ziploc bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt, and gently massage to coat evenly. Add the Olive Wood Smoked Olive Oil and massge again to coat evenly.
- Allow the fillets to marinate for 30 minutes to 1 hour.
- *If you plan to prepare the Rice, do so while the fish marinates. *
- Grill the fish, skin side down, over medium indirect flame, flipping after about 4 minutes. Remove the fish from the heat source just before it's done, allowing it to rest loosely covered in foil for two minutes before serving. This will allow your fish to cook through fromt eh residula heat as opposed to becoming overdone on the exterior.
- Heat up a large, deep skillet or pot over medium low flame. Add the Butter Flavored Olive Oil and Wild Mushroom & Sage Olive Oil. Stir in the chopped onions and the mushrooms and sautee with a pinch of sea salt until onion is translucent.
- Stir in thyme, basil, and rosemary. Add the wild rice mix and stir well to combine. Allow it to toast together for a couple of minutes. Stir and taste for seasonings. Add more sea salt to your taste if desired.
- Add vegetable or chicken broth and the water; bring the rice to a simmer; cover with a tight lid and cook on low 40 minutes.
- Remove from heat, but do not remove the lid. Allow the rice to sit covered for 10-15 minutes and continue cooking in its own steam.
- Serve with lemon wedges and enjoy!
If cooking POULTRY, make sure to cook through to at least 155oF.
MUSHROOMS and EGGPLANT will require about 15 minutes depending on taste.
Makes 4 generous portions or 8 average portions