Lemon Poached Halibut on Wild Rice
1 pound halibut fillets
Wild or White rice mix
1 cup water
2 tablespoons lemon juice
2 chicken-flavor bouillon cubes
1/2 cup green onions, sliced on the diagonal
1/4 teaspoon thyme leaves
1/4 teaspoon white pepper
1/2 cup carrots, thinly sliced on the diagonal
Paprika for garnish
Select a favorite flavor of wild, spiced or white rice and prepare the desired
number of servings according to the package instructions. Cooked or instant
rice will work. In a separate deep skillet, combine the water, lemon juice,
bouillon cubes, green onions, thyme and pepper. Bring this mixture to a boil,
then cover and simmer 5 minutes. Add the carrot and simmer 3 to 4 minutes longer.
Reduce the heat until the mixture is simmering. Lay the halibut fillets in the
liquid without crowding. Cover and simmer for 9 to 10 minutes, until the flesh
is opaque and flakes easily. (The liquid is used to pour over the finished dish,
so if it is too thin, take out the halibut and vegetables when they are done
and boil the remaining liquid until it has thickened slightly.) Put a serving
of rice in the center of each plate. Place a halibut fillet and some of the
vegetables on the rice. Pour a small amount of liquid over the halibut and rice.
Sprinkle lightly with paprika.
Makes 4 servings.