Crusted Halibut

Prep Time 10

Cook Time 25

Servings servings

Calories 576kcal

1/2 cup Wild rice blend
3 tbsp Extra-virgin olive oil
1/4 cup Red onion minced
3 cloves Garlic minced
1/2 tsp Ground cumin
1.5 cups Black beans along with the liquid from the can
16 oz Halibut
1/4 tsp Dried oregano
1/2 cup Seasoned Panko bread crumbs
Fresh cilantro garnish
4 slices Crusty bread toasted, drizzle with oil if desired season with salt and pepper

Cook the wild rice according to the instructions on the package. Season with salt and pepper to taste. Cover with a lid to keep warm until serving.
Preheat the oven to 375 degrees.
Heat a saucepan on medium heat. Add half of the oil. Saute the onion and garlic until soft. Stir in the cumin and beans. Add 1/3 cup of water into the saucepan. Bring to a low simmer until the liquid reduces and starts to thicken. Season with salt and pepper to taste. Then set aside, cover with a lid to keep warm.
Season the top side of the halibut with oregano, salt and pepper. Drizzle with oil, sprinkle with breadcrumbs to coat the top. Then drizzle with a little more oil. Bake on a baking sheet to an internal temperature of 130 degrees using a thermometer.
**optional: place under the oven broiler on low for 2 to 3 minutes to brown the breadcrumbs if needed
Spoon the black bean sauce over the fish, garnish with cilantro. Serve with bread.