Panko-Crusted Halibut with Sweet Ginger Butter (low FODMAP)

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Aug 28

50 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3

Halibut is a delicately flavored fish so the miso, ginger, and panko give it a robust flavor and crunch. The brown rice and charred broccoli are ideal pairings with this fish for flavor, texture, and color. This recipe is perfect for outdoor cooking and makes for easy clean-up too. You can, of course, cook it in the oven if you prefer.

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Ingredients

1 1/2 cups short-grain brown rice (you may substitute white rice if you prefer)

1 tablespoon salted butter

2 teaspoons peeled, grated ginger

1 tablespoon brown sugar

2 tablespoons unsalted butter, at room temperature

4 teaspoons brown rice miso

3 tablespoons garlic-infused olive oil

1 tablespoon canola oil

1/2 cup gluten-free panko bread crumbs

4 (6-ounce) skinless halibut fillets

Kosher Salt and black pepper

1 pound broccoli, florets only, cut into bite-size pieces

1 tablespoon lemon juice

Directions

(1) Pre-heat oven or grill to 375 degrees F.

(2) In a medium saucepan, combine rice, salt, salted butter, and 2 1/4 cups water or stock and bring to a boil. Cover and simmer gently over low heat until the liquid is absorbed, about 45 minutes. Turn off the heat and let stand (covered) for 5 minutes. Fluff with a fork.

(3) In a small bowl, combine ginger, brown sugar, unsalted butter, 2 teaspoons of miso, and 1 tablespoon of garlic-infused olive oil. Mix well, then (if you’re ready to prepare your fish) gently fold in the panko crumbs.

Make-ahead note: At this point, you may put your ginger butter and cooked rice aside until you’re ready to make your fish.

(4) Rub the halibut with 1 tablespoon of canola oil and lightly season with salt and pepper.

(5) Divide the sweet ginger butter and panko mixture equally and sprinkle in an even layer on top of each fillet, pressing gently to adhere.

(6) Place halibut on foil that’s placed directly on your grill grate or on a rimmed baking sheet lined with parchment or foil in your oven. Roast until the top is golden and fish is cooked to an internal temp of 145 degrees, about 12 to 14 minutes.

(7) In a large bowl, toss the remaining 2 tablespoons of garlic-infused olive oil with the broccoli, season with salt and pepper, and spread out on a second rimmed baking sheet. Put in the oven or grill with the fish, stirring once or twice as it cooks, until crisp-tender and charred, about 5 minutes. Stir in lemon juice and keep warm until ready to serve.

(8) To serve, plate with a scoop of the rice and the halibut over the top with the charred broccoli alongside.

Eat and enjoy every bite because you can!

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