Halibut With Lentil and Brown Rice Salad

• 2 limes
• 2 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 12 teaspoon salt
• 12 teaspoon black pepper
• 2 cups cooked brown rice
• 1 12 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
• 12 cup golden raisin
• 14 cup kalamata olive, pitted and chopped
• 4 (3 ounce) halibut fillets

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

limes, red wine vinegar, olive oil, honey, mustard, salt, black pepper, brown rice, cherry tomatoes, cucumber, red onion, cilantro leaf, fresh basil, mint, golden raisin, kalamata olive

Taken from www.food.com/recipe/halibut-with-lentil-and-brown-rice-salad-442165 (may not work)