Feature Recipe

Brown rice encrusted halibut with red pepper sauce and cauliflower puree

Serves

Antonio Villagomez

INGREDIENTS:

6 6 oz. halibut filets
4 cups California medium grain brown rice
1 cup flour
3 eggs

For the red pepper sauce:
2 red bell peppers
Half cup medium grain Calrose rice
Salt and pepper to taste

For the cauliflower puree:
2 cups chopped cauliflower
Half cup chopped onion
2 garlic cloves
Salt and pepper to taste

DIRECTIONS:

Start by cooking the brown and medium grain rice in separate pots, making sure to follow the instructions on package. Once both rice are done, let them cool down in the fridge until cold.
While the rice cools down and in a large sauté pan, add the cauliflower and the chopped onion and cook for about one minute or until it begins to get some color. Add to a blender along with some water and half of the Calrose rice and purée until smooth. You will need to add water to get the right consistency. Add salt and pepper and set aside until need it.
On an open flame, roast the red peppers until charred on all sides. Once done, remove all of the charred skin and add to a blender, add the remaining cooked Calrose rice along some water, salt and pepper and blend until smooth. Set aside until you need it.
At this point add the flour onto a plate, crack the eggs and mix and add to a shallow dish, add some brown rice to a third dish and ready to crust the fish. One by one toss the halibut filets into the flour following with the egg and finally crust with the brown rice making sure to push the rice firmly so it really sticks to the fish and then in a very large pan with some olive oil and butter on medium heat.
Cook the fish on both sides until golden brown, about three minutes on each side and finish in a 450-degree oven for about five minutes. Once fish is cooked simply add some of the cauliflower puree next to some of the red pepper sauce and serve the rice-crusted fish on top of it all. Enjoy.

Feature Recipe

Brown rice encrusted halibut with red pepper sauce and cauliflower puree

Antonio Villagomez

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