Editorial sample recipeGreekintermediateHalalGluten-Free

Greek Lemon Leek Rice Pilaf With Pan-Seared Halibut

Name: Greek Lemon Leek Rice Pilaf With Pan-Seared Halibut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 piece halibut fillets, 6 oz each; 2 large leeks, washed and thinly sliced; 1 cup long-grain white rice, rinsed; 2 cup halal vegetable broth; 2 tbsp olive oil; 1 tbsp unsalted butter; 3 tbsp lemon juice, freshly squeezed; 2 tbsp fresh dill, chopped; 2 clove garlic, minced

Crisp-skinned halibut served over vibrant leek and fresh dill rice pilaf brightened with lemon.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Pan-Searing

High-heat cooking in a pan to quickly produce a crisp brown crust on protein.

Instructions

Step 1: Melt butter with 1 tablespoon olive oil in a saucepan over medium heat.
Step 2: Add sliced leeks and minced garlic, sautéing for 5 minutes until soft and translucent.

Step 3: Add white rice to the pan, stirring for 1 minute, then add halal vegetable broth and 1 tablespoon lemon juice.

Step 4: Bring to a boil, turn heat to low, cover, and cook for 15 minutes until liquid is absorbed and rice is tender.

Step 5: Heat remaining olive oil in a non-stick skillet over medium-high heat, season fish with salt, and sear halibut for 4 minutes per side until golden.

Step 6: Fluff the rice with a fork, stir in fresh dill and remaining lemon juice, and serve warm with seared halibut fillets on top.

Cooking tips

Pat halibut fillets dry with paper towels before cooking to guarantee a perfect golden crust.
Wash leeks thoroughly in cold water to remove any trapped soil between the layers.
Original home-cooking adaptation inspired by Greek; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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