Something about black food catches my eye and stuns me every single time. Maybe because there are so few truly black foods in this world. There’s squid ink (often used to make squid ink pasta), which I’ve only seen on TV and never in real life. There’s also black beluga lentils, which contributed to the prettiest plate presentation I saw during my time in culinary school. And recently, I picked up a bag of black rice to make visually striking (and healthy, and delicious, and all that) meals at home.
Not only is black rice beautiful, but I found out from the back of the package that it’s super nutritious, too! It’s apparently loaded with antioxidants, vitamin E and fiber. One serving actually has the same amount of antioxidants as a single serving of blueberries – without all the sugar. You can substitute black rice in place of white or brown rice in just about any dish – stir-fry, pilaf or even a rice pudding! Wouldn’t a black rice pudding be perfect for Halloween?
I think just using the black rice already makes me feel like I’m eating at a restaurant, even when I’m at home. But I decided to take it a few steps further by buying a really nice piece of halibut, and glazing it with umami-rich miso thinned with lemon juice. I garnished the plate with a quick homemade chive oil and dots of hot sauce for another layer of flavor. Enjoy!
Looking for another new fish recipe? Try my Seared Chilean Sea Bass recipe with Potatoes & Herb Sauce!
Miso-Glazed Halibut with Chive Oil & Black Rice
For the Black Rice:
- 1 cup black rice
For the Chive Oil:
- 1/2 cup loosely packed fresh chives
- 1/4 cup extra virgin olive oil
For the Miso-Glazed Halibut:
- Extra virgin olive oil
- 4 halibut fillets (about 1-1/4 pounds)
- Juice of 1/2 lemon
- 1 tablespoon white miso
- Sriracha or other hot sauce (optional)
- Make the Black Rice: Prepare according to package instructions.
- Meanwhile, make the Chive Oil: In blender, combine chives and oil. Blend until smooth. If desired, strain through a fine-mesh strainer.
- Preheat oven to 400 degrees F. Line rimmed baking pan with foil; brush foil with oil. Place halibut, skin side down, on prepared pan. Bake until halibut is opaque throughout and internal temperature reaches 145 degrees F, about 12 to 14 minutes.
- In small bowl, stir together lemon juice and miso (this glaze should have the consistency of a thin paste. If too thick to brush, add more lemon juice until proper consistency is achieved). Remove fish from oven; brush with miso glaze. Serve fish with black rice, chive oil and hot sauce, if desired.