450 g halibut steak, 2.5 cm thick
zest and juice of 1 lemon
1 tablespoon white wine (optional)
1 shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped parsley
600 g cooked wild rice
1. Preheat the grill.
2. Place the halibut in a small, shallow baking dish. Squeeze the juice from half the lemon and pour the wine over the fish. Sprinkle with 1 teaspoon freshly grated lemon zest, the shallot and salt and pepper.
3. Grill until just cooked through, about 7 minutes. Sprinkle with parsley and serve with the rice.