Seared Halibut With Wild Rice (UnCruise)

4 6-oz halibut steaks

1 shallot

1 sprig rosemary

5 sage leaves

¾ c olive oil

½ whole lemon

1 c long grain wild rice

¼ c olive oil

½ c onion, minced

½ c carrot, minced

½ c celery, minced

1 tsp garlic, minced

2 bay leaves

½ gallon chicken or vegetable stock

1 bunch Italian parsley, minced

zest of 1 lemon

In a blender puree the shallot, herbs, olive oil and lemon until a smooth paste. Completely cover all surfaces of the halibut and let it marinade in the refrigerator for 4 hours. In a very hot non-stick pan, sear the halibut for three minutes on each side. The fish should have a golden brown crust.

Add the rice to the stock with the bay leaves and bring to a high simmer. Continue to cook the rice until it just begins to swell and burst. It will absorb most, but not all of the stock. In a separate pan saute the minced vegetables in the oil until the onions begin to caramelize. Add the vegetables to the rice and continue to simmer until the rice is tender. Adjust seasoning with salt and pepper and then add the lemon zest and parsley.