Ingredients: Halibut, olive oil, cumin, cayenne, oregano, lemon zest and lemon juice, mushrooms, olives, arborio rice, stock.

Rub the halibut with olive oil and season with cumin, cayenne, oregano, and lemon zest.
Cook some onions in a heavy-bottomed pot until translucent. Add some garlic and cook until fragrant. Add mushrooms and olives and cook until mushrooms release some of their moisture. Squeeze in juice from half a lemon. Add a light cup of arborio rice and stir, coating the rice completely. Pour in 2+ cups of stock and bring to a boil, stirring. Reduce to simmer and cook covered for 15 minutes.
Put the halibut into an oven preheated to 425, and cook for 12 minutes (for a nice thick fillet).
Serve the halibut with tzatziki over a bed of rice with a size salad. Garnish with cilantro and a lemon.

This recipe is from Ret Talbot.  Check out his wife Karen’s beautiful glassware!