Halibut Recipe
Served on top of jasmine rice. Accompanied with a sauté of baby carrots, red and yellow peppers, baby bok choy, shitake mushrooms, and spring onions. Topped with a citrus-hoison vinaigrette
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Ingredients
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Fish
Rice
Vegetable Sauté
Citrus-Hoisin Vinaigrette
Method
Cooking Rice
- 1
Prepare the Jasmine Rice
In a medium saucepan, combine 2 cups of jasmine rice with 4 cups of water. Bring to a boil over high heat, then reduce to low heat, cover, and let simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Preparing the Halibut
- 2
Season and Cook the Halibut
While the rice is cooking, season the halibut fillets with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halibut fillets and cook for about 4-5 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove from heat and set aside.
Sautéing the Vegetables
- 3
Sauté the Vegetables
In the same skillet, add a bit more olive oil if needed. Add minced garlic and sauté for 30 seconds until fragrant. Then, add the baby carrots, red and yellow peppers, shiitake mushrooms, and baby bok choy. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp. Add soy sauce and sesame oil, tossing to combine. Finally, add the chopped spring onions and sauté for an additional minute.
Making the Vinaigrette
- 4
Prepare the Citrus-Hoisin Vinaigrette
In a small bowl, whisk together hoisin sauce, fresh lime juice, fresh orange juice, olive oil, and honey until well combined. Season with salt and black pepper to taste.
Plating
- 5
Serve the Dish
To serve, place a generous scoop of jasmine rice on each plate. Top with the sautéed vegetables and a halibut fillet. Drizzle with the citrus-hoisin vinaigrette before serving.