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Grilled Curry Halibut with Curry Rice Salad
Rated 5.0 stars by 1 users
Category
Fish & Seafood
Makes
4 servings
Active Time
30 minutes
Total Time
1 hour
Calories
460
Creator
Culinary Genie
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 Extra Virgin 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 Extra Virgin 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