- 4
Ingredients
- For the Sauce:
- 1/2 cup pecans, chopped
- 1 cup sugar
- 1/2 cup water
- salt to taste
- 1 Tbsp dark rum
- 1 Tbsp unsalted butter
- For the Fish:
- 2 Tbsp olive oil
- 1 Tbsp paprika
- 2 tsp dried thyme leaves
- 2 tsp dried garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 Halibut fillets (6 oz each)
- For the Rice:
- 1/2 lb bulk Italian sausage
- 1 Tbsp olive oil
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1 Tbsp garlic, minced
- 1 1/2 cups dry converted white rice
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup scallions, chopped
- salt and cayenne to taste
Preparation
Step 1
Saute sausage in oil in a large saute pan over medium high heat 2-3 minutes. Add onion, celery, bell pepper, and garlic; cook until soft, 1-2 minutes. Stir in rice, saute 1 minute, then add broth, bay leaf, and seasonings; cover, and simmer 25 minutes. Let stand 5 minutes, then fluff with a fork and add scallions.
Preheat grill to medium high, oil grates liberally with vegetable oil to help fish from sticking.
Toast pecans in a nonstick skillet over medium high heat until golden, 3-4 minutes; remove from heat and set aside. Simmer sugar and water in a small saucepan over medium heat until reduced by half, about 5 minutes; stir in pecans and salt, and cook 1-2 minutes. Off heat, whisk in rum and butter. (Sauce will thicken upon standing; reheat gently over low before serving.)
Combine oil with paprika, thyme, garlic powder, salt and pepper in a bowl. Brush mixture over the fish; grill until cooked through and fillets release easily from the grate, about 3 minutes per side. Drizzle warm sauce over fish before serving.