Halibut Over Wild Rice

white fish filet over rice with citrus and tomatoes
Prep Time: 
50 minutes prep time
Number of Servings: 
Serves 4
Recipe Source: 


  • 12 cup wild rice
  • 2 cups water or low-sodium stock
  • Pinch of salt
  • Spicy Cucumber Salad
  • 1 (2 lb) halibut fillet or other white fish
  • 1 to 2 Tbsp olive oil
  • Salt and freshly ground black pepper


  1. To prepare rice: Rinse rice and combine it with water or stock and salt in a pot. Cover and bring to a boil over high heat. Reduce to a simmer and cook, covered, for 45 minutes, or until rice is chewy. 
  2. While rice is cooking, prepare cucumber salad. Set aside.
  3. Prepare a medium-high fire in a gas or charcoal grill. Spray the grill grate with nonstick spray. Rub both sides of fish with oil, season with salt and pepper to taste, and cook over medium-high heat for 5 minutes per side, covered, or until fish is opaque and flakes easily.
  4. Serve halibut over wild rice. Top with Spicy Cucumber Salad.


Halibut is an iconic New England flatfish — white, firm, flaky, not too oily — and a pure protein that’s been ridiculously overfished in the Gulf of Maine/Georges Bank region.

Since the early 1900s, the Atlantic halibut population has been steadily declining, and, even though this recipe comes from a New England cookbook, Pacific halibut is a more sustainable fish choice.

Good substitutes include fluke, sole, flounder, wild striped bass, and cod.

Nutrition Info: 
Without Spicy Cucumber Salad: 327 Calories, 47 g Protein, 16 g Carbohydrates, 1 g Fiber, 7 g Total fat (1 g sat), 337 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, Phosphorus, ★★★★ Vitamin B12, ★★★ Potassium, ★★ Magnesium,  Vitamin E, Zinc

Here's The Perfect Pairing

This light, simple, and delicious salad compliments whitefish perfectly.