3 Cups Basmati rice
5 Cups Water
½ Cup Ghee (or butter, melted)
2 teaspoons Cardamom, dry, ground
2 teaspoons Sea salt
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
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
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.
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.
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.