Dill Pesto Halibut with Forbidden Rice, Sautéed Green Beans and Red Pepper

This recipe is high in protein and healthy fats from the halibut and hemp seeds.

Forbidden rice is super nutritious, a good source of fibre and antioxidants - giving it its purple pigment.

I hope you enjoy it!

Image coming soon

Ingredients:

(4 servings)

4 4 oz halibut fillets

1 1/2 cups fresh dill, tough stems removed 

2 1/2 tbsp lemon juice

2 tbsp hemp seeds

1 garlic clove, minced (optional) 

1/3 cup + 1 tbsp olive oil

1 red pepper, sliced

4 cups green beans, stems trimmed 

2 cups forbidden rice, cooked 

Salt and pepper, to taste

Instructions:

1. Cook rice according to package instructions. 

2. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

3. Arrange the halibut fillets on the baking sheet and season with the olive oil, salt and pepper, then set aside. 

4. In a food processor add 1/3 cup olive oil, dill, lemon juice, hemp seeds, garlic (if using) and salt. Pulse to combine and continue to blend until the pesto is emulsified. Season with additional salt or lemon juice if needed.

5. Blanch the green beans for 4-5 minutes, then drain and rinse with cold water. 

6. Bake the fish for 10 to 12 minutes or until the fillets are cooked through and flake easily with a fork.

7. While fish is cooking, drizzle the remaining olive oil in a pan and sauté the red pepper for 5-7 minutes, until browned, then add in the green beans and cook for another 5-7 minutes. 

8. Remove fish from the oven and top with dill pesto. 

9. Plate the fish, green beans, pepper and forbidden rice. 

Serve with Spade and Sparrows Rosé and enjoy!