Halibut Miro Recipe

Name: Halibut Miro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound arborio rice; 1 quart chicken stock; 10 ounces manchego cheese; 3 red bell peppers; 1 -ounce shallots; 1 -ounce garlic; 10 ounces butter; 1 pint white wine; 4 (8-ounce) halibut fillets; Flour; Salt and pepper, to taste; Lemon juice, to taste

Servings: persons

1/2 pound arborio rice
1 quart chicken stock
10 ounces manchego cheese
3 red bell peppers
1 -ounce shallots
1 -ounce garlic
10 ounces butter
1 pint white wine
4 (8-ounce) halibut fillets
Flour
Salt and pepper, to taste
Lemon juice, to taste

1
Boil rice in chicken stock for 25 minutes.
2
Add manchego cheese, stir quickly.
3
Turn off flame and let it sit.
4
Roasted Bell Pepper Sauce: Roast bell peppers.
5
Saute shallots, garlic and diced bell peppers in butter.
6
Add 1 pint of white wine, reduce.
7
Puree.
8
Fish Lightly cover both sides with flour, salt and pepper.
9
Sear each side quickly in a very hot pan.
10
Place rice in middle of plate.
11
Place fish on top of rice and pour sauce around outer edge.
12
Sprinkle with lemon juice.

1099

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 12 ingredients. The key ingredients include: 1/2 pound arborio rice, 1 quart chicken stock, 10 ounces manchego cheese, 3 red bell peppers, and more.

Yes, Halibut Miro 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.

Halibut Miro

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