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GRILLED CURRY HALIBUT

with Basmati Rice Salad

Active Time : 20 minutes
Total Time : 50 minutes + refrigeration
Serves : 4 servings
INGREDIENTS
  • 4 tablespoons organic extra virgin olive oil divided
  • 1 tablespoon organic ground cumin divided
  • 2 teaspoons organic curry powder divided
  • 1 teaspoon natural sea salt divided
  • 4 4 ounce halibut steaks
  • 1 cup organic Indian basmati white rice
  • 2 tablespoons fresh squeezed lime juice
  • 1 medium tomato seeded and chopped
  • 1 medium ripe avocado pitted, peeled and chopped
  • 1/2 cup sliced organic green onions
  • 1/2 fresh jalapeño pepper seeded and minced
DIRECTIONS

In small bowl, combine 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon curry and ½ teaspoon salt. Rub over both sides of fish. Cover and refrigerate 30 minutes.

Meanwhile, prepare rice according to package directions. Cool. In medium bowl, combine lime juice, remaining 3 tablespoons oil, 2 teaspoons cumin, 1 teaspoon curry and ½ teaspoon salt.

Stir in tomatoes, avocados, green onions and jalapeño; toss with cooled rice. Refrigerate until ready to serve.

Prepare grill to medium heat. Place halibut steaks on grill; grill, turning once, until fish flakes easily with a fork (about 10 minutes per inch of thickness). Serve with Basmati Rice Salad.