• 110


    4-4 Ounce Pieces of Halibut

    Cups Basmati Brown Rice

    Low Sodium Chicken Stock or Water (read the package directions for the suggested amount)

    1 Tablespoon Butter Substitute (or Butter, but this will change the fat grams per serving)

    2 Tablespoons Italian Parsley, chopped

    2 Tablespoons Fresh Thyme, chopped

    2 Tablespoons Fresh Basil, chopped

    2 Green Onions, chopped

    Juice< of ½ a Lime

    Teaspoons Grand Diamond Seasoning Lemon Pepper

    2 Tablespoons Extra Virgin Olive Oil

    To Taste Kosher Salt and Black Pepper

    1 Lemon Wedges, to squeeze over the fish


    Rinse the rice in a fine mesh strainer. Combine the rice and stock in a large sauce pot and place over medium-high heat, uncovered. From this point, cook the rice according to the manufacturer’s directions.

    During the last 5 minutes of the cooking time for the rice, rub all of the halibut on both sides with the Lemon Pepper and the olive oil. Preheat a grill pan over medium-high heat for approximately 5 minutes.
    Place the fish on the grill and cook for 2 to 3 minutes on each side.

    Once the rice is cooked, fluff with a fork. Mix in the butter substitute, parsley, thyme, basil, green onions, and fresh lime juice and add seasoning to taste. (Note: The serving size for the rice is ¾ cup in order stay within the nutrition stats.) You may also include up to 2 cups of mixed greens with this recipe, salad dressing nutrition stats are not included.