The black rice in this Vita Nova Halibut dish lends a nutty flavor, and the broken vinaigrette complements the flaky fresh fish.
Ingredients
- 6 six-ounce portions halibut
- ¼ cup canola oil
- Salt and Pepper to taste
- ½ pound fresh asparagus bathed in olive oil & seasoned, roasted 3-5 minutes
- 1 medium onion, diced fine
- 2 ounces butter
- 1 cup black rice, uncooked
- 3 cups chicken stock
- Bay leaves
- ¼ cup apple cider vinegar
- ¼ cup honey
- ¼ cup canola oil
- ¼ cup extra virgin olive oil
- 1/8 teaspoon each kosher salt and black Pepper
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoon minced garlic
Preparation
For the Seared Halibut
Pat the halibut fillets dry and season with salt and pepper. Pan sear two halibut fillets at a time in a cast iron skillet until golden brown on each side. Remove from the pan and place on a baking sheet. Bake the halibut at 375°F until just cooked through, 145°F internal temperature.
For the Black Rice
Melt the butter in a sauce pot. Add the onions and sauté until translucent (approximately 5 minutes). Add the black rice and stir to coat. Add the chicken stock and bay leaves, stir well. Cover and simmer over medium heat for 40 minutes. Turn the heat off and let sit 5 minutes.
For the Broken Vinaigrette
Combine vinegar, honey, salt and pepper, parsley, chives, and garlic in a medium mixing bowl. Mix until well incorporated. Pour oils on top and place into a container. To serve, place large spoon into container and spoon out vinaigrette trying to get equal parts vinegar mixture and oil.
To serve, place the halibut over the black rice, arrange cooked asparagus around the halibut and drizzle vinaigrette over fish and around the plate
