Baked Halibut With Olive Tapenade Pilaf And Citrus Butter Recipe

Name: Baked Halibut With Olive Tapenade Pilaf And Citrus Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CITRUS BUTTER; 4 tablespoons unsalted butter, softened; 1/4 teaspoon lemon zest, chopped; 1/4 teaspoon orange zest, chopped; 1/2 garlic clove, minced; 1/2 small shallot, minced; 1 teaspoon Sauvignon Blanc or Chardonnay; 1 teaspoon parsley, chopped; salt and pepper, to taste; OLIVE TAPENADE PILAF; 2 tablespoons olive oil; 1 shallot, minced; 2 garlic cloves, minced; 1 small red bell pepper, chopped; 1/4 cup kalamata olives, pitted, chopped; 1 sprig of thyme, minced; 1 cup Mahatma(R) or Carolina(R) Basmati or Jasmine Rice; 2 cups chicken broth; salt and pepper, to taste; HALIBUT; 4 halibut fillets (about 5 oz. each); 2 tablespoons olive oil; salt and pepper, to taste

Servings: persons

CITRUS BUTTER
4 tablespoons unsalted butter, softened
1/4 teaspoon lemon zest, chopped
1/4 teaspoon orange zest, chopped
1/2 garlic clove, minced
1/2 small shallot, minced
1 teaspoon Sauvignon Blanc or Chardonnay
1 teaspoon parsley, chopped
salt and pepper, to taste
OLIVE TAPENADE PILAF
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1 small red bell pepper, chopped
1/4 cup kalamata olives, pitted, chopped
1 sprig of thyme, minced
1 cup Mahatma(R) or Carolina(R) Basmati or Jasmine Rice
2 cups chicken broth
salt and pepper, to taste
HALIBUT
4 halibut fillets (about 5 oz. each)
2 tablespoons olive oil
salt and pepper, to taste

1
Preheat the oven to 425 degrees.
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
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
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
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.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: CITRUS BUTTER, 4 tablespoons unsalted butter, softened, 1/4 teaspoon lemon zest, chopped, 1/4 teaspoon orange zest, chopped, and more.

Yes, Baked Halibut With Olive Tapenade Pilaf And Citrus Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Halibut With Olive Tapenade Pilaf And Citrus Butter

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