Sole over black rice with zesty mango-radish slaw

In a small sauce pot, combine the black rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the rest of the meal.

• Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise, then cut the slices into matchsticks.
• Trim the ends from the radishes; thinly slice the radishes into rounds, then thinly slice the rounds into matchsticks.
• Trim the root ends from the scallions; cut the white and light green parts of the scallions into 1-inch lengths, then cut lengthwise into matchsticks. Thinly slice the green parts on the diagonal for garnish.
• Zest and juice the lime, keeping the zest and juice separate. [Zest both limes; juice 1 lime and save the remaining zested lime.]
• Strip the basil leaves from the stems; stack the leaves and roll them into a cylinder, then thinly slice crosswise.

In a medium bowl, toss together the mango, radishes, scallion matchsticks, basil, lime zest, 1 teaspoon [2 tsp] lime juice, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper. Let stand while you prepare the fish.

For the sole or halibut:

• Pat the fish dry with a paper towel; season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed.

For the trout:

• Pat the trout dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the trout, skin side down, and cook until the skin is browned and crisp, 2 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.

Transfer the rice to individual plates, top with the fish, and then with the mango-radish slaw. Spoon the gingered carrot blend around the outside edge of the rice. Garnish with the green parts of the scallions and serve.