2 x 6oz fresh cut halibut 2 large onions
6 peeled tiger prawns 8 mushrooms
1/2 cup uncooked risotto 1/2 cup of green peas
1/2 cup uncooked wild rice 2 cloves of garlic
11/2 cups of chicken broth 3 tbsp tea or olive oil
2 small carrots 2 tbsp tomato sauce
salt and pepper to taste 1 tbsp of butter
1 tsp chilli powder
Finely chop 1 onion and 1 garlic clove. Heat 1 tbsp oil in pot and add the chopped garlic, onion and the risotto stir until mixed then add the chicken broth and let simmer until risotto is cooked.
In a separate pot, add wild rice to 11/2 cups of water, bring to a boil and let simmer until rice is cooked, approximately 10 minutes. Strain and set aside.
In pan, heat 1 tbsp oil and sauté 1 onion, 1 garlic clove, carrot, mushroom, green peas. Add the wild rice. Add this mixture to the risotto mixture and cook together on low heat for 5minutes. Add the butter.
In pan, heat oil and sauté the prawns, add chilli powder and tomato sauce, season to taste.
Season the halibut with salt and pepper and place on Grill at 350ºF. Grill for 7 minutes, turn to expose good grill marks on both sides of halibut.
Dress your plates, serve your dinner.