Ingredients
- 1⁄2 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
Prep Time:
50 minutes prep time
Number of Servings:
Serves 4
Recipe Source:
Fresh Fish by Jennifer Trainer Thompson ($19.95, Storey, 2016)
Directions
- 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.
- While rice is cooking, prepare cucumber salad. Set aside.
- 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.
- Serve halibut over wild rice. Top with Spicy Cucumber Salad.
Notes
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.
