Saturday, January 4, 2014

Black rice, halibut, lemon butter basil sauce

One of the things Kathy and I are learning is the importance of portion control. In the past, if our son Hunter had the time to share a meal with us, you could take it to the bank there wouldn't be any leftovers. This is designed for two people and no leftovers.

Black rice

  • 1/2 cup black rice, cover with water 2x the height of the rice.
  • 2 heaping TBSP green onion tops cut up finely, (TIP: when you buy green onions go from the top towards the white part, the top goes first)
  • 1 stalk celery, cut up finely
  • 5 baby carrots cut up finely
  • 2 pinches of sea salt

Boil the water, add the rice. When the rice is about 1/2 done add the green onions. Then add the celery, wait to add the carrots until most of the water is gone. I like carrot to still have a bit of crisp as opposed to mush.


  • 2 2"x1" halibut steak or filet, pick out as many bones as possible

Lemon butter basil sauce

  • 1/2 cup powdered cheese
  • 1 TBLS powdered milk
  • 1 TBLS dry basil
  • 2 pinches sea salt
  • have chicken broth handy
Stir and mix dry ingredients. On the lowest heat possible, start adding the chicken stock slowly. Keep stirring until you have a smooth sauce just a little thinner than you will want the final product to be.
  • 1/2" pat of butter
  • 1 TBLS olive oil
  • Lemon juice to taste

Add remaining ingredients after stirring for a minute, taste the sauce and make any adjustments. Place the halibut in the sauce. Place the halibut in the sauce. From time to time spoon sauce over the top. Different people like their fish at different degrees of doneness. On low heat I cook halibut steaks 5 minutes on each side; halibut filets 3.5 minutes on each side. The goal is to reach the point where the center begins to flake and then call it done, you can check with a fork. Serve immediatlely.

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