Ponzu Halibut with Lemon Ginger Rice

Ponzu Halibut with Lemon Ginger Rice


Gluten-Free Ponzu Halibut with Lemon Ginger Rice
serves 4

Ponzu Sauce:
1/2 cup fresh lime juice
2 tablespoons rice vinegar
1/3 cup braggs amino acids sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons agave nectar
1 pinch red pepper

Lemon Rice Pilaf:
2 tablespoons grapeseed oil
1 large onion, diced
1 tablespoon minced fresh ginger
1 tablespoon lemon zest
2 cups long grain brown rice
1/2 cup white wine
3 cups chicken stock
2 tablespoons chopped parsley


The first thing you need to do is make the sauce.
Whisk together juice, vinegar, gluten-free soy sauce or braggs, mirin and brown sugar. Let sit at least 1 hour for the flavors to incorporate. I usually make mine the day before.
Store covered and refrigerated for up to 3 days.

Preheat your oven to 350 degrees.
Next it is time to make the rice. I prefer long grain organic brown rice. It is so much healthier for you.

The rice takes a little longer than the fish to cook. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes.

Add the rice and cook, stirring until the rice is opaque, about 5 minutes.

Add the wine and allow to reduce by 80 percent.
Add the chicken stock, cover the rice with foil and place over the lowest heat for 45 minutes.

While the rice is cooking make the Halibut.
Place your halibut in an oven proof skillet. Pour the ponzu sauce over the halibut until it is about 1/4 inch thick in the pan.


Bake for 30 minutes at 350 degrees.