Steamed halibut on greens with cucumber and garlic dressing
Everyone has favorite recipes they make over and over. This salad is one of mine.
It comes together easily because I keep cooked brown rice on hand. To make the rice, steam 1 cup brown rice with 1 1/4 cups water in an electric steamer 55 minutes to 1 hour. You’ll have enough for several helpings, including the 1 cup called for in this recipe.
Another time-saver: The cucumber dressing is quick or can be made ahead and kept in the refrigerator until needed.
Choose a low-fat fish such as halibut. A 4-ounce serving has 124 calories and 2.6 grams of fat. But because the fish is on the lean side, you’ll need to watch it carefully so it doesn’t overcook and become tough and rubbery. It should look opaque and pull apart easily with a fork when it is done.
Steam halibut in steamer basket over simmering water until fish flakes easily when tested with fork, about 10 minutes. Let halibut cool to room temperature and serve, or cover and chill up to 2 days.
Seed 1/2 cucumber, then mince. Combine minced cucumber, yogurt, garlic, dill and salt. Cover and chill until ready to assemble salad.
Divide greens between 2 serving plates. Slice remaining 1/2 cucumber and arrange around greens. Spoon rice over greens. Remove any skin and bones from fish and flake fish. Arrange on top of rice and surround salad with tomato wedges. Spoon dressing over salads.
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