Ginger-Lime Halibut with Coconut Forbidden Rice & Sautéed Bok Choy

Ingredients

• 2 fillets Halibut fillets
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1.5 inch piece Fresh ginger
• 3 stalks Scallions
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Toasted sesame oil
• 1 whole Lime
• 0.5 cup Forbidden Black Rice
• 0.75 cup Light coconut milk
• 0.75 cup Water
• 4 heads Baby bok choy
• 2 cloves Garlic

Instructions

1. **Prepare the Forbidden Rice:** Rinse the forbidden black rice. In a small pot, combine the rinsed rice, light coconut milk, water, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork, stir in the zest of half a lime and 1 tablespoon of lime juice. Keep warm, covered.
2. **Prepare the Ginger-Scallion Sauce:** While the rice cooks, in a small bowl, whisk together the grated ginger, thinly sliced scallions (white and green parts), low-sodium soy sauce, rice vinegar, toasted sesame oil, and the remaining 1 tablespoon of lime juice. Set aside.
3. **Sear the Halibut:** Pat the halibut fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the halibut fillets in the pan, skin-side down if applicable. Sear for 4-5 minutes until golden brown and a crispy crust forms. Flip and cook for another 3-5 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside.
4. **Sauté the Bok Choy:** In the same skillet (or a separate pan), add 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the halved baby bok choy, cut-side down. Sauté for 2-3 minutes, then flip and cook for another 2 minutes until tender-crisp. Season with a pinch of salt and pepper.
5. **Assemble and Serve:** Divide the coconut-lime forbidden rice between two plates. Place a seared halibut fillet next to the rice. Spoon the ginger-scallion sauce generously over the halibut. Arrange the sautéed bok choy alongside. Serve immediately.

Nutrition (per serving)