Ingredients
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For the Rice:
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2
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Tbsps
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olive oil, divided
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1
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cup
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onion, finely chopped
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2
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each
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minced garlic
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1/2
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tsp
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ground cumin powder
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1/4
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tsp
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ground nutmeg
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1/2
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tsp
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ground coriander powder
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1
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Tbsp
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fresh ginger root, minced
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2
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cups
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chicken broth
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1
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cup
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Carolina® Basmati Rice
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1/2
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cup
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carrot, julienned and blanched
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1/2
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cup
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snow pea pods, sliced diagonally and blanched
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|
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For the Fish:
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4
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(4 oz. each) halibut fillets
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2
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Tbsps
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mayonnaise
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salt and ground black pepper, to taste
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1/2
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cup
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hazelnuts, toasted and coarsely ground
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Cooking Directions
For the Rice:
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté onion and garlic until translucent, about 3 minutes. Add cumin, nutmeg, coriander and ginger and sauté 1 minute. Add chicken broth and bring to a boil. Stir in rice. Reduce heat to low, cover and simmer 20 minutes. Stir in carrots and snow peas.
For the Fish:
Preheat oven to 300º.
Spread a thin coat of mayonnaise on each filet top. Sprinkle with salt and pepper. Press each filet top into the hazelnuts to coat. Heat 1 tablespoon olive oil in a non-stick or cast iron skillet over medium heat. Place filets, coated side down, into skillet. Cook 3 minutes. Carefully flip each filet and place skillet into oven. Bake 10 minutes, or until fish begins to flake easily.