Citrus Herb Crusted Halibut Recipe
Forbidden rice pilaf, sautéed rainbow chard, apple pearls, cashew coconut crumble, Thai red curry broth
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Ingredients
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Halibut
Forbidden Rice Pilaf
Sautéed Rainbow Chard
Apple Pearls
Cashew Coconut Crumble
Thai Red Curry Broth
Method
Halibut Preparation
- 1
Prepare the Halibut
Preheat your oven to 400°F (200°C). In a bowl, mix together parsley, basil, lemon zest, lime zest, olive oil, salt, and pepper to create the herb crust. Coat each halibut fillet generously with the herb mixture and place them on a baking sheet lined with parchment paper.
- 2
Bake the Halibut
Bake the coated halibut fillets in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Forbidden Rice Pilaf Preparation
- 3
Sauté Aromatics
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and garlic, sauté until softened and fragrant, about 3-4 minutes.
- 4
Cook the Rice
Add forbidden rice, vegetable broth, salt, and pepper to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed.
Sautéed Rainbow Chard Preparation
- 5
Sauté the Chard
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped rainbow chard, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chard is wilted and tender.
Apple Pearls Preparation
- 6
Prepare the Apple Pearls
In a small bowl, toss the diced apple with lemon juice and honey (if using). Set aside to allow the flavors to meld.
Cashew Coconut Crumble Preparation
- 7
Make the Crumble
In a bowl, combine chopped cashews, shredded coconut, olive oil, and salt. Spread the mixture on a baking sheet and bake in the same oven as the halibut for 10-12 minutes, or until golden brown, stirring halfway through.
Thai Red Curry Broth Preparation
- 8
Prepare the Broth
In a saucepan, combine coconut milk, Thai red curry paste, vegetable broth, and lime juice. Whisk together over medium heat until well combined and heated through. Stir in fresh cilantro before serving.
