Olive Dotted Provencal Halibut with Olive Scented Rice

  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 20 mins


6ounces (can) Large California Pitted Black Olives
2tablespoons garlic infused olive oil, divided
1cup Jasmine white long grain rice, rinsed
1pound halibut fillets (1/2-inch thick) (for 1-inch halibut steaks, allow more cooking more time)
1 1/2teaspoons Lemon and pepper seasoning salt
1cup chopped celelry
12pieces cherry tomatoes cut in halves
3cups 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.