Halibut With Lentil and Brown Rice Salad Recipe

Name: Halibut With Lentil and Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 limes; 2 tablespoons red wine vinegar; 2 teaspoons olive oil; 1 teaspoon honey; 1 teaspoon Dijon mustard; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups cooked brown rice; 1 ½ cups cooked lentils; 1 pint cherry tomatoes, halved; 1 cucumber, peeled, seeded and diced; 1 small red onion, diced; 1 cup packed cilantro leaf, finely chopped; 3 tablespoons chopped fresh basil; 3 tablespoons chopped of fresh mint; ½ cup golden raisin; ¼ cup kalamata olive, pitted and chopped; 4 (3 ounce) halibut fillets

Servings: persons

2 limes
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
2 cups cooked brown rice
1 ½ cups cooked lentils
1 pint cherry tomatoes, halved
1 cucumber, peeled, seeded and diced
1 small red onion, diced
1 cup packed cilantro leaf, finely chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped of fresh mint
½ cup golden raisin
¼ cup kalamata olive, pitted and chopped
4 (3 ounce) halibut fillets

1
From limes, finely grate 2 teaspoons zest and squeeze 2 tablespoons juice.
2
In small bowl, whisk lime zest and juice, vinegar, 1 teaspoon oil, honey, cilantro, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3
In large bowl, combine rice, lentils, tomatoes, cucumber, onion, basil, mint, raisins, and olives.
4
Add dressing and toss to combine.
5
Cover and set salad aside.
6
Spray a stove-top grill pan with nonstick cooking spray and heat over medium heat.
7
Brush halibut with remaining 1 teaspoon oil, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
8
Grill fish until opaque throughout, 3 to 5 minutes per side.
9
Serve halibut with salad.

491

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 limes, 2 tablespoons red wine vinegar, 2 teaspoons olive oil, 1 teaspoon honey, and more.

Yes, Halibut With Lentil and Brown Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Halibut With Lentil and Brown Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions