Baked Halibut with Olive Tapenade Pilaf and Citrus Butter

Baked Halibut with Olive Tapenade Pilaf and Citrus Butter
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons olive oil
  • 1 cup Mahatma or Carolina Basmati or Jasmine Rice
  • salt and pepper, to taste
  • 1 sprig of thyme, minced
  • OLIVE TAPENADE PILAF
  • ½ small shallot, minced
  • 1 teaspoon parsley, chopped
  • + 16 more ingredients
    • HALIBUT
    • ¼ teaspoon orange zest, chopped
    • 4 tablespoons unsalted butter, softened
    • 1 small red bell pepper, chopped
    • ¼ cup kalamata olives, pitted, chopped
    • ¼ teaspoon lemon zest, chopped
    • ½ garlic clove, minced
    • salt and pepper, to taste
    • 1 teaspoon Sauvignon Blanc or Chardonnay
    • 2 garlic cloves, minced
    • salt and pepper, to taste
    • 2 tablespoons olive oil
    • CITRUS BUTTER
    • 2 cups chicken broth
    • 1 shallot, minced
    • 4 halibut fillets (about 5 oz. each)

Preheat the oven to 425 degrees. For the citrus butter, combine all of the ingredients in a bowl and mix with a rubber spatula until well combined. Set aside. For the olive tapenade rice pilaf, heat a medium sized sauce pan over medium high heat. Add the olive oil, shallot and garlic. Cook for ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network