Summer’s Best Bites
Halibut with Miso Rainbow Rice
For this gluten-free dish, black rice is tossed with mangoes, bell peppers, carrots, red cabbage, radishes, and edamame and is dressed in a delicious miso dressing before being topped with seared halibut. It’s as colorful as it is satisfying!
Ingredients
- 1 tbsp. olive oil
- 1 lb. halibut filet, cut into 4 portions
Miso Dressing
- 2 tbsp. white miso paste
- 1 tbsp. white sesame seeds
- 2 tbsp. sesame oil
- ½ c. rice vinegar
- 3 tbsp. brown sugar
- ¼ c. olive oil
Rainbow Rice
- 1 c. wild rice or black rice, cooked
- ½ c. mangoes, chopped
- ½ c. red bell peppers, chopped
- ½ c. carrots, peeled and diced
- ½ c. red cabbage, shredded
- ½ c. radishes, shredded or sliced
- ½ c. edamame
Garnishes
- Chopped scallions
- Sesame seeds
Print Recipe
- Heat the olive oil over medium-high heat in a large nonstick skillet. Place the halibut, skin side up, into the skillet, and cook for 12–14 minutes, flipping once, or until the fish is cooked and seared golden brown. Let it rest for 5 minutes before serving.
- For the miso dressing: In a medium bowl, whisk together all the dressing ingredients except the olive oil until blended. Pour olive oil in a thin stream while whisking until the dressing thickens slightly. Keep refrigerated until ready to serve.
- For the rainbow rice: In a large bowl, toss together the rainbow rice ingredients until blended. Drizzle with miso dressing, reserving some dressing for later, and stir to coat. Keep refrigerated until ready to serve.
- Top the rainbow rice with the cooked halibut, and drizzle with more miso dressing. Sprinkle with scallions and sesame seeds before serving.
Serves 4
Tip: Make the rice salad and miso dressing ahead of time for easy meal planning prep. The rice salad is lovely served cold or hot.
Share this colorful and fresh seafood dish with friends and family.
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Posted in July 2019 on May 20, 2019