Lemon halibut with wild rice
3
Points®
Total time: 12 min • Prep: 5 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Delicious, simple, and colorful, this entrée is a wonderful weeknight meal. The lemony halibut cooks quickly under the broiler. It’s a lean fish with a tender texture that also works well when sautéed and grilled. If needed, you can substitute grouper or cod. Traditional wild rice takes anywhere from 45 minutes to an hour to cook, so you’ll want to start that first. Or, purchase a par-cooked variety, which will speed cook time considerably. You’ll need to zest the lemon before you squeeze the juice over the fish—it’s much easier that way. Add a mixed green salad to complete the meal.
Ingredients
Uncooked halibut fillet
1 pound(s), 1-inch thick
Lemon
1 item(s), large, for juice and zest
Table wine
½ fl oz, white (optional)
Shallot
1 medium, minced
Table salt
½ tsp
Black pepper
¼ tsp
Fresh parsley
2 tsp, chopped
Cooked wild rice
3 cup(s)
Instructions
1
Preheat broiler.
2
Place fish in a small, shallow baking dish. Over halibut, squeeze juice from half the lemon and pour wine. Sprinkle with 1 teaspoon freshly grated lemon zest, shallot, salt and pepper.
3
Broil until just cooked through, about 7 minutes. Sprinkle with parsley and serve with rice. Yields about 3 ounces fish and 3/4 cup rice per serving.
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