Olive Dotted Provencal Halibut with Olive Scented Rice
- Yield 4 servings
- Prep 25 mins
- Cook 20 mins
- 6 ounces (can) Large California Pitted Black Olives
- 2 tablespoons garlic infused olive oil, divided
- 1 cup Jasmine white long grain rice, rinsed
- 1 pound halibut fillets (1/2-inch thick) (for 1-inch halibut steaks, allow more cooking more time)
- 1 1/2 teaspoons Lemon and pepper seasoning salt
- 1 cup chopped celelry
- 12 pieces cherry tomatoes cut in halves
- 3 cups steamed broccoli
Drain olive brine into a medium saucepan, and add 3/4-cup water and 1-tablespoon garlic olive oil to brine. Bring liquid to a boil on high, stir in rice, cover, turn heat to low and cook 20 minutes.
Meanwhile, adjust oven rack 7-inches from broiler. Heat broiler on HIGH. Pour 1-tablespoon garlic olive oil on cookie sheet; dip both sides of halibut into oil and sprinkle with lemon pepper. Sprinkle with celery and tomatoes on top of fish. Reserve half of the olives for garnish; slice remaining olives and sprinkle on top of fish. About 9 minutes before rice has finished cooking, place fish under broiler and cook until fish flakes in the center, about 8-9 minutes dependent on fillets thickness.
To serve: place cooked fish in the center of a serving platter. Place olive scented rice to one side of the fish and steamed broccoli on the opposite side. Scatter remaining whole black olives around the edges of the rice, fish, and broccoli and immediately serve.