Halibut with Buttered Pecan Sauce

We were in Mexico last weekend with some friends, Paul and Robin.  We got to talking about a fishing trip Paul will be taking to Alaska to catch Salmon and Flounder and it got me craving fish.  This recipe is delicious.  The spicy and savory rice with the taste of the sweet pecan sauce pair beautifully together while still not overpowering the taste of the halibut.  One of my favorite dishes.  

Ingredients For the Rice:

1 Tbsp Olive Oil

1/2 Cup Diced Onion

1/4 Cup Diced Red Pepper

3/4 Cup Brown Rice

1 1/2 Cups Chicken Broth

Salt and Cayenne Pepper to taste

1/2 Cup of Green Onions

Directions For the Rice:

Over medium-high heat the olive oil and add the onion and pepper until they are tender (a couple of minutes).  Stir in the rice and cook for about a minute before mixing in the broth.  After adding the broth, bring the mixture to a boil, reduce the heat and cover and cook until the rice is tender (about 20 minutes).  Season with salt and cayenne pepper to your taste and then stir in the green onions.

Ingredients For the Halibut:

2 Tsp Olive Oil

1 Tbsp Smoked Paprika

2 Tbsp Fresh Thyme

2 Tsp Garlic Powder

1 Tsp Salt

1 Tsp Pepper

4 Halibuts (6 oz each)

Directions for Fish:

Combine the oil, paprika, thyme, garlic powder

Directions For the Fish:

Combine all the ingredients in a bowl with a whisk.  Pat on both sides of the fish.  Oil grates for grill and cook over medium high heat for about 3-4 minutes per side.  

Ingredients for the Buttered Pecan Sauce:

1/2 Cup Chopped Pecans

2/3 Cup Sugar

1/3 Cup Water

Pinch of Salt

1 Tbsp Butter

1 Tbsp Apple Juice or Coconut Milk

Directions for Buttered Pecan Sauce:

Toast the pecans in a small saucepan over medium heat.  Stir for about 3-4 minutes until you can smell their wonderful flavor.  Put on plate and set them aside.  Combine sugar and water and bring to a boil, lower the heat and cook until its reduced by half about 5-10 minutes.  Stir in the pecans and salt.  Cook for about 1-2 minutes more.  Remove from the heat and serve the fish over the rice and the drizzle the sauce over your entree.  

* Note * The sauce does thicken when cooling or when storing left overs in the fridge but just heat it up and stir and it will be back to a sauce