Hazelnut Crusted Halibut with Basmati Rice

Serves 4
Basmati rice prepared with onion and garlic sautéed in olive oil, toss in delicious spices and fresh ginger root.  Served with delicious oven-baked halibut topped with toasted hazelnuts.

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  • Basmati Rice
    The perfect mate to any rice recipe … Carolina Basmati Rice has a naturally delicious flavor and aroma.


For the Rice:
2 Tbsps olive oil, divided
1 cup onion, finely chopped
2 each minced garlic
1/2 tsp ground cumin powder
1/4 tsp ground nutmeg
1/2 tsp ground coriander powder
1 Tbsp fresh ginger root, minced
2 cups chicken broth
1 cup Carolina® Basmati Rice
1/2 cup carrot, julienned and blanched
1/2 cup snow pea pods, sliced diagonally and blanched
For the Fish:
4 (4 oz. each) halibut fillets
2 Tbsps mayonnaise
salt and ground black pepper, to taste
1/2 cup hazelnuts, toasted and coarsely ground

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.
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