Halibut With Lentil And Brown Rice Salad Recipes

LENTIL AND RICE SALAD

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes.
• Stir in the lentils.
• Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
• Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks).
• Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils.
• Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat.
• Season, to taste, with salt and pepper.
• Serve warm or at room temperature.

HALIBUT WITH LENTIL AND BROWN RICE SALAD

Steps:

• From limes, finely grate 2 teaspoons zest and squeeze 2 tablespoons juice. In small bowl, whisk lime zest and juice, vinegar, 1 teaspoon oil, honey, cilantro, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• In large bowl, combine rice, lentils, tomatoes, cucumber, onion, basil, mint, raisins, and olives. Add dressing and toss to combine. Cover and set salad aside.
• Spray a stove-top grill pan with nonstick cooking spray and heat over medium heat. Brush halibut with remaining 1 teaspoon oil, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill fish until opaque throughout, 3 to 5 minutes per side. Serve halibut with salad.