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Grilled Curry Halibut with Curry Rice Salad
Rated 5.0 stars by 1 users
Category
Fish & Seafood
Creator
Culinary Genie
Makes
4 servings
Active Time
30 minutes
Total Time
1 hour
Calories
460
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.
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
Prepare rice according to package directions. Cool.
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.
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.
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.
Nutrition
Serving Size
1 serving
Calories 460,
Total Fat
22 g,
Saturated Fat
3 g,
Cholesterol
55 mg,
Sodium
85 mg,
Carbs
43 g,
Fiber
4 g,
Sugar
2 g,
Protein
26 g