Baked Halibut With Olive Tapenade Pilaf And Citrus Butter

1. 1

   Preheat the oven to 425 degrees.

2. 2

   For the citrus butter, combine all of the ingredients in a bowl and mix with a rubber spatula until well combined. Set aside.

3. 3

   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 1 minute. Add the red bell pepper, the olives, thyme and the rice. Stir for 1 minute. Add the chicken stock and bring to a boil. Cover, and reduce heat to low. Cook for 18 minutes. Season with salt and pepper if necessary. Set aside and keep warm.

4. 4

   Brush the halibut with the olive oil and sprinkle with the salt and pepper. Place onto a nonstick baking sheet and bake until the flesh begins to flake. This should be around 5-10 minutes depending upon the thickness of the fish. Remove from the oven.

5. 5

   To serve, place a mound of the olive tapenade rice onto a warmed plate. Top with the halibut fillet and a little bit of the citrus butter. Serve immediately.

* Per serving · 4 servings · Values may vary.