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Pan-Seared Halibut with Wild Rice and Citrus Soy Glaze
Created by: Howcan Team
Ingredients
- 4 halibut fillets (6 oz each)
- 1 cup wild rice
- 2 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Rinse the wild rice under cold water and drain. In a medium saucepan, bring the broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
- In a small bowl, whisk together the soy sauce, orange juice, honey, garlic, and ginger to make the citrus soy glaze. Set aside.
- Season the halibut fillets with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the halibut fillets and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- While the halibut is cooking, reheat the citrus soy glaze over low heat, stirring occasionally.
- To serve, divide the cooked wild rice among 4 plates. Top each with a halibut fillet and drizzle with the citrus soy glaze. Garnish with chopped parsley and serve immediately.
The Pan-Seared Halibut with Wild Rice and Citrus Soy Glaze is a dish that perfectly balances the delicate flavors of halibut with the nuttiness of wild rice and the zesty sweetness of citrus soy glaze. This dish has its roots in the Pacific Northwest, where halibut is abundant and is a staple in many coastal restaurants. Renowned chefs like Tom Douglas in Seattle have popularized this dish, showcasing the region's fresh seafood and local ingredients. The key to this dish is achieving a crispy sear on the halibut while keeping the flesh moist and tender. The citrus soy glaze adds a burst of flavor, complementing the mild taste of the halibut. For the best version of this dish, sourcing fresh, high-quality halibut is crucial, as well as using a mix of citrus fruits to create a vibrant glaze. While wild rice is the traditional choice, some chefs also experiment with other grains like quinoa or farro to add a modern twist to the dish. Whether enjoyed in a fine dining restaurant in Seattle or prepared at home, this dish is a celebration of Pacific Northwest flavors and culinary expertise.
40 min
4
350 calories
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