Make rice pilaf: Set a pot over medium heat. Prep onion, garlic, and rice per the instructions above. Add the oil to the pot and saute the onion and garlic until the onions start to soften. Stir in the rice. Stir in the broth. Cook according to the directions on the package.

Make the fish: Warm half the oil in a medium-sized nonstick skillet over medium-low heat. Sauce the asparagus and carrots; cook for 3 minutes, stirring to coat. Add broth; bring to a simmer. Cook 3 minutes, or until vegetables are tender-crisp. Remove vegetables to a bowl.

Warm the remaining oil in the same skillet, over medium-high heat. Pat halibut dry, then season with salt and pepper and lightly coat with flour.

Cook fillets for 3 to 4 minutes per side until they are golden brown and reach an internal temperature of 135 degrees using a thermometer.

Finish Rice Pilaf: Once the rice is tender and the liquid has been absorbed, remove from the heat and let stand covered with a lid for 5 minutes. Then fluff with a fork. Season with salt and pepper to taste.

Divide sautéed vegetables between two serving plates and place halibut on top.

Melt the butter in the pan and stir in the dill. Drizzle over the halibut.

Toast the bread and butter it.

Mix the sparkling water and pomegranate juice. Serve over ice if desired.

Serve the halibut with rice, bread, and spritzer.