Wild Alaska Halibut Persian Style


Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

BASMATI TADIG

3 Cups Basmati  rice

5 Cups Water

½ Cup Ghee (or butter, melted)

2 teaspoons Cardamom, dry, ground

2 teaspoons Sea salt

 

LEMON-SUMAC BUTTER

6 ounces Lemon juice

4 ounces Shallots, minced

2 ounces Brown sugar

3 Tablespoons Sumac, ground, dry

1 Tablespoon Soy sauce, low-sodium

1 Tablespoon Lemon zest

1 Tablespoon Sea salt

½ Tablespoon Pepper, fresh, ground

24 ounces Butter, softened slightly

 

HALIBUT

12 Wild Alaska Halibut fillets, 5 to 6 oz. each

To taste, Sea salt

To taste, Pepper, fresh, ground

As needed, Olive oil

 

1 Cup Pomegranate arils

1 Cup Pistachios, roasted and shelled

12 Tarragon sprigs

Directions

BASMATI TADIG

Rinse the rice several times until the water runs clear.  To a rice cooker, add the rice, water, ghee, cardamom and salt.  Cook rice for 40 minutes, or until the edges begin to turn golden brown.  Keep warm.

LEMON-SUMAC BUTTER

Combine all ingredients except butter in a large bowl; stir to blend.  Add softened butter and cream together with firm spatula or mixer.  Cover and keep cool until serving.

HALIBUT

Heat oven to 500°F.  Season Alaska Halibut fillets with salt and pepper.  Heat a large oven-proof skillet over medium-high heat.  Add a light coating of oil to the pan; place halibut into pan, top-side down.  Roast fillets in oven for 6 to 8 minutes, or just until opaque throughout.  Remove skillet from oven, turn fillets over, and place nugget of sumac-butter on each fillet to melt.

For each serving, spoon almost 1/2 cup basmati tadig onto a plate.  Perch a halibut fillet on rice, and garnish with pomegranates, pistachios, and a tarragon sprig.  Spoon melted butter over the fillet.