GRILLED CURRY HALIBUT

with Basmati Rice Salad

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INGREDIENTS

• 4 tablespoons Wild Harvest Organic Extra Virgin Olive Oil divided
• 1 tablespoon Wild Harvest Organic Ground Cumin divided
• 2 teaspoons Wild Harvest Organic Curry Powder divided
• 1 teaspoon Wild Harvest Natural Sea Salt divided
• 4 4 ounce halibut steaks
• 1 cup Wild Harvest Organic Indian Basmati White Rice
• 2 tablespoons fresh squeezed lime juice
• 1 medium tomato seeded and chopped
• 1 medium ripe avocado pitted, peeled and chopped
• 1/2 cup sliced organic green onions
• 1/2 fresh jalapeño pepper seeded and minced

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DIRECTIONS

In small bowl, combine 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon curry and ½ teaspoon salt. Rub over both sides of fish. Cover and refrigerate 30 minutes.

Meanwhile, prepare rice according to package directions. Cool. In medium bowl, combine lime juice, remaining 3 tablespoons oil, 2 teaspoons cumin, 1 teaspoon curry and ½ teaspoon salt.

Stir in tomatoes, avocados, green onions and jalapeño; toss with cooled rice. Refrigerate until ready to serve.

Prepare grill to medium heat. Place halibut steaks on grill; grill, turning once, until fish flakes easily with a fork (about 10 minutes per inch of thickness). Serve with Basmati Rice Salad.