This dish is an adventure for your taste buds, it’s the perfect combination of spicy and sweet, and the contrast of the Cajun rub on the fish and spice of the dirty rice with the sweetness of the praline sauce is divine. And of course, since we’re talking about Halibut, I have to tell you all about the best Halibut I have ever had. It was in my second favorite city (next to San Diego of course), Seattle. Seattle is a foodie heaven, and this particular halibut that I still dream about came from, of course, the foodie Mecca……
One of my very best friends Kerry was living in Seattle and I went to visit her right at the peak of Halibut season. We picked up a couple filets at Pike’s Place Market, sprinkled a little salt and pepper on them, and baked them in the oven to perfection. That was it! No fancy sauce or complicated cooking method, just fresh as can be fish.
You’ll also find these beauties at the Market:
For the Rice:
- 1 link Italian sausage, casing removed
- 1 tbsp. olive oil
- ½ cup diced onion
- ¼ cup diced red bell pepper
- 2 cloves garlic, minced
- ¾ cup long grain white rice
- 1½ cups chicken or veggie broth
- Salt and cayenne pepper, to taste
- ½ cup chopped scallion
- 1/2 Cup Chopped Pecans
- 2/3 Cup Sugar
- 1/3 Cup Water
- Pinch of Salt
- 1 TB Butter at room temperature
- 1 TB Whiskey (or more if you’re feeling Frisky)
For the Fish:
- 2 TB Olive Oil
- 1 TB Paprika
- 2 TB Fresh Lemon
- 2 TB Fresh Thyme
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 halibut filets
1. Preheat the grill to medium-high.
2. To make the dirty rice, crumble the sausage into a skillet or large saucepan over medium-high heat. Cook until it starts to brown, about 2-3 minutes.
3. Stir in the olive oil, diced onion, bell pepper and garlic. Cook until just softened, about 2-3 minutes more. Stir in the rice and cook for 1 minute.