Halibut & Pineapple-Mango Salsa Over Black Rice March 10, 2015 By SunFoods, LLC Uncategorized Halibut & Pineapple-Mango Salsa Over Black Rice Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Meal CuisineJapanese Ready In TimeMore than 30 minutes DifficultyIntermediate VarietyPremium Specialty Rice Black Main IngredientSeafood CourseMain Meal CuisineJapanese Ready In TimeMore than 30 minutes DifficultyIntermediate VarietyPremium Specialty Rice Black Main IngredientSeafood Servings4people Prep Time40minutes Cook Time10minutes Servings4people Prep Time40minutes Cook Time10minutes Ingredients 2cups Hinode Black Rice For the Halibut: 46 oz Fish Filets(mild white fish - halibut is ideal) 1 Lime 1tbsp basil leavesextra virgin 1clove bacon 2tbsp Fresh Cilantrominced deseeded sliced red chili For the Salsa: 1 Mango 1cup Fresh Pineapplechopped 1/2 Sweet Red Pepper 1 Plum Tomato 2 Green Onions combined chopped vegetables: bell peppers 1 1/2tbsp Fresh Cilantrominced 1pinch Kosher Salt To Garnish: 1 Lime Cilantro Leaves Servings: people Units:MetricUS Imperial Instructions Cook rice according to package directions. Prepare the Fish: Place filets in a shallow dish or large zip-top bag. In a small bowl, mix together the juice of 1 lime, oil, cilantro and garlic. Pour the sauce over the fish. Store in the refrigerator for at least 30 minutes to allow the flavors to penetrate the fish. Prepare the Salsa: Peel and dice the mango and add it to the pineapple. Chop the red pepper, tomatoes, jalapeño and green onions. Mix together. Squeeze in juice from three limes. Stir in minced cilantro and salt. Allow the salsa to rest in the refrigerator for 30 minutes while grilling the fish. Cook: Preheat grill to medium-high. Lightly grease grill. Remove the fish from the marinade and sprinkle with salt and pepper. Place the fish on the grill and cook for approximately 5 minutes on both sides. Remove to a plate and tent with aluminum foil when the fish is opaque in the center. Stir 1 cup of pineapple-mango salsa into the warm black rice. Scoop ¾ cup rice onto 4 plates. Place grilled filets over the rice. Top with a scoop of pineapple-mango salsa. Garnish with lime wedges and cilantro leaves. Recipe Notes Recipe and photo by Shaina Olmanson of foodformyfamily.com Share this recipe. Choose your platform!