Halibut Veracruz
Ingredients
Between the halibut (which is a good source of omega-3 fats), the bright vegetables and whole-grain brown rice, this meal is deliciously rich in vitamins C, D, E and K, plus potassium, calcium, magnesium and more.
12 oz.
skinless halibut fillet(s), 1" thick, cut into 2 pieces
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 cup
chopped onion
1
jalapeño pepper, seeded and finely chopped
1 tsp.
ground cumin
1 clove
garlic, minced
2 tbsp.
water
1 tbsp.
chopped fresh cilantro
1 ½ tbsp.
Kowalski's Freshly Squeezed Orange Juice
1 tbsp.
chopped Kowalski's Pitted Green Olives
1 ½ tsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
2 tsp.
drained capers
1 tbsp.
tomato paste
½ cup
drained canned petite diced tomatoes
¾ cup
brown basmati rice
4 cups
fresh arugula
¼ cup
freshly grated Parmesan cheese
Directions
- Preheat oven to 400°.
- Lightly season fish with salt and pepper; place in an 8" or 9" square glass baking dish coated with 1 tsp. olive oil.
- In a large nonstick skillet over medium-high heat, heat 2 tsp. oil. Add onion and jalapeño; sauté for 3 min.
- Add cumin and garlic; sauté for 1 ½ min.
- Stir in next 8 ingredients (through tomatoes); bring to a boil.
- Reduce heat; simmer until slightly thick (about 3 min.).
- Pour tomato mixture over fish; bake in preheated oven until fish flakes easily with a fork (about 15 min.).
- While fish bakes, prepare rice in a rice cooker according to manufacturer's directions.
- Transfer rice to a large mixing bowl; toss with arugula and 1 tbsp. olive oil. Cover with plastic wrap; let stand for 1 min. (arugula will wilt).
- Stir in cheese; season to taste with salt and pepper.
- Divide rice between 2 plates; top with fish and sauce. Serve immediately.
