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Grilled Curry Halibut with Curry Rice Salad

Culinary Genie

Makes

4 servings

Active Time

30 minutes

Total Time

1 hours

Calories

460

Category

Fish & Seafood

Easily substitute any mild white fish for the halibut if desired. If preparing the salad more than an hour ahead, add avocado just before serving.

Grilled Curry Halibut with Curry Rice Salad

Ingredients

  • 1 cup jasmine rice

  • ¼ cup extra virgin olive oil, divided

  • 1½ tablespoons Hot Curry Seasoning Blend

  • 4 (4 ounce) halibut fillets

  • 2 tablespoons fresh squeeze lime juice (about 1 lime)

  • 1 medium tomato, seeded and chopped

  • 1 ripe avocado, pitted, peeled and chopped

  • ½ cup sliced green onions

  • 1 small fresh jalapeño chile pepper, seeded and minced

Directions

  1. Prepare rice according to package directions. Cool.

  2. Meanwhile, in small bowl, combine 1 tablespoon olive oil and 1½ teaspoons Hot Curry Seasoning Blend; salt as desired. Rub over both sides of fish. Refrigerate, covered, 30 minutes or up to overnight.

  3. Once rice is cooled, in medium bowl, combine lime juice, remaining 3 tablespoons olive oil and 1 tablespoon Hot Curry Seasoning Blend; salt as desired. Stir in tomatoes, avocados, green onions and jalapeños; toss to coat. Stir in cooled rice. Refrigerate until ready to serve.

  4. Prepare grill to medium heat. Place halibut on grill. Grill, turning once, until internal temperature reaches 145°F on an instant-read food thermometer and flakes easily, about 10-15 minutes depending on thickness. Serve over Curry Rice Salad.

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