Prep 5 mins
Cook 20 mins
I love the combination of flavors coming together in less than 30 minutes! For a 3-pan meal, it is worth it! Found from "Annie's Eats" with small changes, http://www.annies-eats.com/2011/08/10/cajun-halibut-with-praline-sauce-over-dirty-rice/#
- 4 ounces hot Italian sausage (ground)
- 3⁄4 cup rice (uncooked)
- 1 1⁄2 cups chicken broth
- 1⁄2 cup pecans (chopped)
- 2⁄3 cup sugar
- 1⁄3 cup water
- 1 tablespoon butter
- 1 tablespoon apple juice
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 halibut fillets (6 oz each, may substitute other fish)
- Preheat grill to medium-high (a Foreman works great).
- Cook sausage over medium-high heat in large saucepan until just brown.
- Add rice, cook 1 minute.
- Add broth, bring to boil.
- Reduce heat to simmer and cover for 20 minutes or until rice is tender. Fluff with fork before serving.
- Toast pecans in small saucepan for 3-4 minutes over medium heat, stirring occasionally, remove and set aside in small cup.
- Add sugar and water into the small saucepan and bowl until reduced in half, about 5 minutes.
- Add pecans and cook 1-2 minutes.
- Remove from heat and whisk in apple juice and butter, sauce will thicken upon standing.
- Mix oil, paprika, thyme, salt, and pepper to form paste.
- Spread on both sides of fish.
- Grill fish for 3 minutes per side (or 3-4 total minutes using a Foreman grill).