Greek · intermediate
Greek Lemon Leek Rice Pilaf With Pan-Seared Halibut
Crisp-skinned halibut served over vibrant leek and fresh dill rice pilaf brightened with lemon.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt butter with 1 tablespoon olive oil in a saucepan over medium heat.
- 02
Add sliced leeks and minced garlic, sautéing for 5 minutes until soft and translucent.
- 03
Add white rice to the pan, stirring for 1 minute, then add halal vegetable broth and 1 tablespoon lemon juice.
- 04
Bring to a boil, turn heat to low, cover, and cook for 15 minutes until liquid is absorbed and rice is tender.
- 05
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.
- 06
Fluff the rice with a fork, stir in fresh dill and remaining lemon juice, and serve warm with seared halibut fillets on top.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing
High-heat cooking in a pan to quickly produce a crisp brown crust on protein.
Notes from the kitchen
- 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.