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Baked Halibut with Olive Tapenade Pilaf and Citrus Butter

Yield Makes 4 Servings


  • 4 tablespoons unsalted butter, softened
  • 1/4 teaspoon lemon zest, chopped
  • 1/4 teaspoon orange zest, chopped
  • 1/2 garlic clove, minced
  • 1/2 small shallot, minced
  • 1 teaspoon Sauvignon Blanc or Chardonnay
  • 1 teaspoon parsley, chopped
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 small red bell pepper, chopped
  • 1/4 cup kalamata olives, pitted, chopped
  • 1 sprig of thyme, minced
  • 1 cup Mahatma® or Carolina® Basmati or Jasmine Rice
  • 2 cups chicken broth
  • salt and pepper, to taste
  • 4 halibut fillets (about 5 oz. each)
  • 2 tablespoons olive oil
  • salt and pepper, to taste

How to Make It

  1. Preheat the oven to 425 degrees.

    For the citrus butter, combine all of the ingredients in a bowl and mix with a rubber spatula until well combined. Set aside.

    For the olive tapenade rice pilaf, heat a medium sized sauce pan over medium high heat. Add the olive oil, shallot and garlic. Cook for 1 minute. Add the red bell pepper, the olives, thyme and the rice. Stir for 1 minute. Add the chicken stock and bring to a boil. Cover, and reduce heat to low. Cook for 18 minutes. Season with salt and pepper if necessary. Set aside and keep warm.

    Brush the halibut with the olive oil and sprinkle with the salt and pepper. Place onto a nonstick baking sheet and bake until the flesh begins to flake. This should be around 5-10 minutes depending upon the thickness of the fish. Remove from the oven.

    To serve, place a mound of the olive tapenade rice onto a warmed plate. Top with the halibut fillet and a little bit of the citrus butter. Serve immediately.