Halibut With Lentil and Brown Rice Salad

From GoodHousekeeping.com. This was one of the winners of the Cook Your Heart Out contest. It is a heart-healty recipe. I bought the ingredients yesterday and will be making it this week. Will post feedback. It got great reviews on the show.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 3 ounce fillets

Ingredients

• 2  limes
• 2  tablespoons red wine vinegar
• 2  teaspoons olive oil
• 1  teaspoon honey
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  cups cooked brown rice
• 1 1⁄2 cups  cooked lentils
• 1  pint cherry tomatoes, halved
• 1  cucumber, peeled, seeded and diced
• 1  small red onion, diced
• 1  cup  packed cilantro leaf, finely chopped
• 3  tablespoons  chopped fresh basil
• 3  tablespoons  chopped of fresh mint
• 1⁄2 cup golden raisin
• 1⁄4 cup kalamata olive, pitted and chopped
• 4 (3 ounce)  halibut fillets

Directions

1. From limes, finely grate 2 teaspoons zest and squeeze 2 tablespoons juice. In small bowl, whisk lime zest and juice, vinegar, 1 teaspoon oil, honey, cilantro, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. In large bowl, combine rice, lentils, tomatoes, cucumber, onion, basil, mint, raisins, and olives. Add dressing and toss to combine. Cover and set salad aside.
3. Spray a stove-top grill pan with nonstick cooking spray and heat over medium heat. Brush halibut with remaining 1 teaspoon oil, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill fish until opaque throughout, 3 to 5 minutes per side. Serve halibut with salad.