| Halibut & Pineapple-Mango Salsa Over Black Rice |
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| Servings4people | Prep Time40minutes | Cook Time10minutes |
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Ingredients
2cups
Hinode Black Rice
For the Halibut:
46 oz
Fish Filets(mild white fish - halibut is ideal)
1
Lime
1tbsp
basil leavesextra virgin
1clove
bacon
2tbsp
Fresh Cilantrominced
For the Salsa:
1
Mango
1cup
Fresh Pineapplechopped
1/2
Sweet Red Pepper
1 1/2tbsp
Fresh Cilantrominced
1pinch
Kosher Salt
To Garnish:
Servings: people
Units:
Instructions
- Cook rice according to package directions.
Prepare the Fish:
- Place filets in a shallow dish or large zip-top bag.
- In a small bowl, mix together the juice of 1 lime, oil, cilantro and garlic. Pour the sauce over the fish.
- Store in the refrigerator for at least 30 minutes to allow the flavors to penetrate the fish.
Prepare the Salsa:
- Peel and dice the mango and add it to the pineapple.
- Chop the red pepper, tomatoes, jalapeño and green onions. Mix together.
- Squeeze in juice from three limes.
- Stir in minced cilantro and salt.
- Allow the salsa to rest in the refrigerator for 30 minutes while grilling the fish.
Cook:
- Preheat grill to medium-high. Lightly grease grill.
- Remove the fish from the marinade and sprinkle with salt and pepper.
- Place the fish on the grill and cook for approximately 5 minutes on both sides. Remove to a plate and tent with aluminum foil when the fish is opaque in the center.
- Stir 1 cup of pineapple-mango salsa into the warm black rice.
- Scoop ¾ cup rice onto 4 plates. Place grilled filets over the rice.
- Top with a scoop of pineapple-mango salsa.
- Garnish with lime wedges and cilantro leaves.
Recipe Notes
Recipe and photo by Shaina Olmanson of foodformyfamily.com