Juicy, smoky grilled halibut pairs perfectly with earthy, aromatic wild mushroom rice in this clean, Mediterranean-inspired dish. The Olive Wood Smoked Olive Oil infuses the fish with a subtle, campfire-style richness, while the rice brings depth and hearty comfort. It’s wholesome, flavorful, and perfect for a healthy, satisfying dinner.
Ingredients
For the Halibut:
- 2 lbs fresh halibut fillets (cut into ~8 oz portions)
- 1/4 cup Olive Amelia Olive Wood Smoked Olive Oil
- 2" sprigs fresh rosemary, coarsely chopped
- 1 Tbsp medium-coarse sea salt or kosher salt
- 1 tsp freshly ground black pepper
- 2 medium lemons, quartered
For the Wild Mushroom Rice:
- 2 cups fresh button mushrooms, quartered
- 1 ½ cups chopped onion (about 3 medium)
- 1 cup uncooked wild rice, rinsed and drained
- 1 cup uncooked brown rice, rinsed and drained
- 1 tsp dried basil, crushed
- ½ tsp dried thyme, crushed
- ½ tsp dried rosemary, crushed
- ¼ tsp black pepper
- Sea salt, to taste
- 4 cloves garlic, minced
- 1 Tbsp Olive Amelia Butter Olive Oil
- 1 Tbsp Olive Amelia Wild Mushroom & Sage Olive Oil
- Two 14-oz cans of vegetable or chicken broth
- ½ cup water
Instructions
Make the Wild Mushroom Rice
- Heat a large deep skillet or pot over medium-low heat. Add the Butter Olive Oil, and Wild Mushroom & Sage Olive Oil.
- Add the onions and mushrooms with a pinch of sea salt. Sauté until the onions are translucent.
- Stir in the basil, thyme, and rosemary. Add the wild and brown rice, stirring to coat the grains and lightly toast them for 2–3 minutes.
- Season with additional sea salt if needed. Add the broth and water, bring to a simmer, then cover and cook over low heat for 40 minutes.
- Turn off the heat but keep the lid on. Let the rice rest for 10–15 minutes to steam and finish cooking. Fluff before serving.
Prepare the Halibut
- Place the rosemary, sea salt, and black pepper in a small zip-top bag. Seal and crush gently between your palms to infuse the salt with rosemary.
- Add the halibut fillets to a large zip-top bag or container. Sprinkle with the rosemary seasoning mixture and massage lightly to coat.
- Add the Olive Wood Smoked Olive Oil, massaging again to distribute evenly. Marinate for 30 minutes to 1 hour.
Grill the Halibut
- Preheat the grill to medium heat using indirect flame.
- Place the fillets skin-side down and grill for about 4 minutes. Flip the fish and continue grilling until almost cooked through.
- Remove from heat and loosely tent with foil. Let rest for 2 minutes to finish cooking via residual heat.
- Serve warm with lemon wedges and the wild mushroom rice.