Seafood
Pan-Seared Halibut with Mango Salsa & Saffron Black Rice
Ingredients
- 🐟 For the Halibut: 2 halibut fillets (6 oz each, about 1½ inches thick)
- 1 tbsp olive oil Salt and freshly cracked black pepper, to taste
- 1 tsp smoked paprika
- 🍚 For the Creamy Saffron Black Rice: 1 cup black rice, rinsed
- 2 ¼ cups low-sodium vegetable or chicken broth
- 1 tbsp warm water a pinch of saffron threads
- ¼ cup Greek yogurt
- 1 tbsp grated Parmesan cheese
- Salt and pepper, to taste
- 1 tbsp Just Better Fiber
- 🥭 For the Mango Salsa: 1 ripe mango, diced
- 2 tbsp red onion, finely chopped
- 2 tsp fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
- 1/2 tsp Aleppo pepper or chopped jalapeño for heat
Directions
- 1
👨🍳 Instructions: Make the Mango Salsa: In a bowl, combine mango, red onion, cilantro, lime juice, salt, and chili. Toss well and refrigerate until serving.
- 2
Infuse the Saffron: Soak saffron threads in the warm water for 5–10 minutes.
- 3
Cook the Black Rice: In a saucepan, combine black rice, broth, and saffron infusion. Bring to a boil, cover, and reduce heat to low. Simmer for 30–35 minutes, or until rice is tender and liquid is absorbed. Rest covered for 5 minutes. Fluff, then stir in yogurt, parmesan, salt, pepper, and Just Better Fiber.
- 4
Sear the Halibut: Pat fillets dry and season with salt, pepper, and smoked paprika. Heat olive oil in a non-stick or cast-iron skillet over medium-high heat. Sear halibut for 4–5 minutes on the first side (don't move it), then flip and cook another 3–4 minutes or until opaque and just firm in the center. Let rest for 2 minutes off-heat. Pro Tip: If the halibut is very thick, finish in a 400°F oven for 3–5 minutes after searing to prevent overcooking the outside.
- 5
Plate & Serve: Spoon creamy saffron black rice into the center of each plate using a ring mold or small bowl for a clean shape. Top with seared halibut. Spoon mango salsa over or just beside the fish. Garnish with cilantro, microgreens, and a lime wedge.
- 6
🥂 Wine Pairing: Pair with a French Sauvignon Blanc (e.g., Sancerre) or Italian Vermentino — both cut through the richness while amplifying the mango-lime notes and saffron.
