Herb-Crusted Halibut With Rice Pilaf
Nutrition Score per serving
(1 halibut fillet
|Nonstick cooking spray|
|Salt and ground black pepper|
|4||5-ounce halibut fillets, about1 inch thick|
|2||T||chopped fresh basil|
|2||T||chopped fresh mint|
|3||t||olive oil, divided|
|1||c||instant brown rice|
|1 1⁄4||c||reduced-sodium chickenbroth, vegetable broth or water|
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Salt and pepper both sides of fish, to taste. In a small bowl, combine basil, mint, mustard and 1 teaspoon of oil. Mix well and rub over both sides of fish.
Transfer fish to prepared pan and roast 10–12 minutes, until fork-tender (no turning of fish necessary). Meanwhile, heat remaining oil in a saucepan over medium-high heat. Add shallots and garlic and cook 1 minute. Add rice and cook 1 minute more. Add broth and bring mixture to a boil. Reduce heat to low, cover and simmer 10 minutes. Remove from heat, add soybeans and fluff with a fork. Serve rice pilaf alongside roasted fish.