White fish, with its mild flavor, adapts well to any sauce and is a great canvas for fresh tomatoes and citrusy lemon juice. This sauce also soaks into the wild rice and green beans, adding another layer of flavor. Tuck in and enjoy this healthy and light fish dish any day of the week.
Tomato-Basil Halibut with Wild Rice and Green Beans
Ingredients
- 1 pint cherry tomatoes
- 2 cloves garlic, peeled and crushed
- 1/4 tsp crushed red pepper flakes
- 3 tbsp olive oil, divided
- 1 lb white fish, such as halibut, cut into 4 fillets
- 8 oz green beans
- 1 cup wild rice
- ¼ cup dry white wine
- 2 tbsp fresh lemon juice
- 1½ tsp sugar
- ½ cup fresh basil, finely chopped
- ½ tsp fresh lemon zest
Directions
1) Place cherry tomatoes, garlic cloves, and crushed red pepper flakes, in a Suvie pan. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp ground black pepper. Pat halibut dry and sprinkle with kosher salt and ground black pepper. Drizzle halibut with 1 tbsp olive oil and place on top of the cherry tomatoes. Place pan in the top zone of Suvie
2) Place green beans in a second Suvie pan. Drizzle with remaining 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp ground black pepper. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 15 minutes
Top Zone: Roast at 350°F for 17 minutes
3) Place wild rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suive Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Wild Rice, 1 cup
4) Meanwhile, in a medium bowl, whisk together white wine, sugar, and lemon juice. After cooking, remove halibut from Suvie. Transfer halibut filets to a cutting board or platter. Leave green beans in Suvie to keep warm.
5) Pour wine mixture over the tomatoes and return the pan to Suvie. Broil for 10 minutes or until tomatoes are juicy and soft.
6) Remove pans from Suvie. Stir basil and lemon zest into the tomatoes. Season rice to taste with salt and pepper. Divide the rice and green beans between four plates. Top with the halibut and then the tomatoes with sauce.
