Brown Rice and Crunchy Vegetable Salad

Ingredients
1/2 cup short-grain brown rice
1 medium zucchini
2 stalks celery
1 carrot
1 yellow bell pepper
1/2 bunch arugula
4 scallions
2 tablespoons fresh lemon juice
1/4 cup chicken or vegetable stock
1 tablespoon coarse-grained mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Instructions
1. Fill a 2-quart saucepan with 6 cups of salted water and bring to a boil. Add the rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain the rice in a colander and rinse under cold running water until cool. Drain rice well.2. While the rice is cooking, cut the zucchini, celery, carrot and bell pepper into 1/4″ dice. Remove the tough stems from the arugula and chop the leaves. Chop the scallions.

3. Prepare an ice bath and bring another pot of salted water to a boil. Cook the zucchini, celery, carrot and bell pepper for 1 minute. Drain in a colander and plunge into the ice bath. Drain the vegetables well.

4. In a large bowl, whisk together the lemon juice, stock, mustard, oil, salt and pepper. Add the rice, blanched vegetables, arugula and scallions and toss well to combine. Adjust the salt and pepper to taste and serve at room temperature.

Serving Size: about 1 cup of salad

Nutritional Information
Number of Servings: 4

4 6-ounce red snapper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.

2. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the snapper and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

Serving Size: 1 6-ounce fillet

Number of Servings: 4

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients

For the pink grapefruit sauce:
1 large pink grapefruit
1/4 cup sugar
1/4 cup water
lemon juice, to taste

For the halibut:
4 6-ounce halibut fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

Cooking Instructions

For the pink grapefruit sauce:
1. Bring the sugar and water to a boil. Remove from the heat and cool.
2. Juice the grapefruit and strain. Add half of the sugar syrup to the grapefruit juice. Add more sugar syrup and lemon juice until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.

For the halibut:
1. Season the salmon fillets with salt and pepper, then drizzle with olive oil.
2. Place a saut? pan large enough to accommodate all the fillets over medium-high heat. Add the halibut and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.
3. Serve the halibut topped with the pink grapefruit sauce.

Nutrition Facts
Serving Size: 1 fillet with 2 tablespoons of sauce
Calories 300
Total Fat 9 g
Saturated Fat 1 g
Protein 36 g
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sodium 562 mg
Percent Calories from Fat 28%
Percent Calories from Protein 49%
Percent Calories from Carbohydrate 24%