For this gluten-free dish, black rice is tossed with mangoes, bell peppers, carrots, red cabbage, radishes, and edamame, and dressed in a delicious miso dressing before being topped with seared halibut. It’s as colorful as it is satisfying!
Ingredients: For the miso dressing
Ingredients: For the rice
Ingredients: For the fish
- For the miso dressing: In a medium bowl, whisk together all the dressing ingredients except the oil until blended. Pour olive oil in a thin stream while whisking until the dressing thickens slightly. Keep refrigerated until ready to serve.
- In a large bowl, toss together the rainbow rice ingredients until blended. Keep refrigerated until ready to serve.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the halibut, skin side up, into the skillet, and cook for 12–14 minutes, flipping once, or until the fish is cooked and seared golden brown. Let it rest for 5 minutes before serving.
- Top the rainbow rice with the cooked halibut, and drizzle with miso dressing. Sprinkle with scallions and sesame seeds before serving.
Tips: Make the rice salad and miso dressing ahead of time for easy meal planning prep. The rice salad is lovely served cold or hot.
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