Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small saucepan, combine 0.5 cup fresh orange juice, 2 whole star anise pods, 1 tablespoon honey, 1 tablespoon white wine vinegar, and the zest of 0.5 orange, then bring the mixture to a simmer over medium heat.

2. 2

   While the glaze simmers, prepare the freekeh pilaf by heating 2 tablespoons olive oil in a medium saucepan over medium heat, then adding 0.5 finely diced red onion, 1 small diced zucchini, 0.5 small diced red bell pepper, and 2 minced cloves garlic, sautéing for 5 minutes until softened.

3. 3

   Stir in 1 cup freekeh into the vegetables, toasting for 2 minutes, then add 2 cups chicken broth, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, bringing it to a boil before reducing heat to low, covering, and simmering for 15-20 minutes until the freekeh is tender and the liquid is absorbed.

4. 4

   While the pilaf cooks, season 4 halibut fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper on both sides.

5. 5

   Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place the seasoned halibut fillets in the pan and sear for 3-4 minutes per side until golden brown and cooked through.

6. 6

   Remove the star anise pods from the simmering glaze, continue to reduce the sauce for another 3-5 minutes until slightly thickened, then spoon the glaze over the pan-seared halibut fillets.

7. 7

   Once the freekeh is cooked, stir in 0.25 cup chopped fresh mint and 0.25 cup toasted pine nuts, fluffing gently with a fork.

8. 8

   Serve the pan-seared halibut with the star anise-orange glaze immediately alongside the freekeh pilaf.