Halibut with Miso Rainbow Rice
For this gluten-free dish, black rice is tossed with mangoes, bell peppers, carrots, red cabbage, radishes, and edamame and dressed in a delicious miso dressing before being topped with seared halibut. It’s as colorful as it is satisfying!
Serves 4
Miso Dressing
- 2 tbsp. white miso paste
- 1 tbsp. white sesame seeds
- 2 tbsp. sesame oil
- ½ c. rice vinegar
- 3 tbsp. brown sugar
- ¼ c. olive oil
Rainbow Rice
- 1 c. wild rice or black rice, cooked
- ½ c. mangoes, chopped
- ½ c. red bell peppers, chopped
- ½ c. carrots, peeled and diced
- ½ c. red cabbage, shredded
- ½ c. radishes, shredded or sliced
- ½ c. edamame
Fish
- 1 tbsp. olive oil
- 1 lb. halibut filet, cut into 4 portions
- Chopped scallions
- Sesame seeds
Print Recipe
Instructions:
- For the miso dressing: In a medium bowl, whisk together all the dressing ingredients except the olive oil until blended. Pour olive oil in a thin stream while whisking until the dressing thickens slightly. Keep refrigerated until ready to serve.
- In a large bowl, toss together the rainbow rice ingredients until blended. Drizzle with miso dressing, reserving some dressing for later, and stir to coat. Keep refrigerated until ready to serve.
- Heat the olive oil over medium-high heat in a large nonstick skillet. Place the halibut skin side up into the skillet, and cook for 12–14 minutes, flipping once or until the fish is cooked and seared golden-brown. Let it rest for 5 minutes before serving.
- Top the rainbow rice with the cooked halibut, and drizzle with the remaining miso dressing. Sprinkle with scallions and sesame seeds before serving.
Tip: Make the miso dressing and rainbow rice ahead of time for easy meal prep. The rice is lovely served cold or hot.
