Halibut Mexicana

  • Yield servings

Serve up fish fillets with Latin flavors.

"I lived in Alaska for many years, and every summer we ate fresh-caught halibut from Kachemak Bay."

Ingredients

1 tablespoon olive oil
3/4 cup chopped onions
2 garlic cloves, minced
1 3/4 cups water
1 cup picante sauce
3/4 cup long-grain white rice
6 inch thick) halibut filets
1 tablespoon chopped cilantro
1/2 cup chopped fresh tomatoes
1/3 cup shredded Cheddar cheese
3 tablespoons reduced-fat sour cream
2 tablespoons chopped green onions

Instructions

  1. 1. Heat olive oil in a large skillet. Add onion and garlic and saute until tender. Add water and picante sauce and bring to a boil. Add rice. Cover and simmer over low heat until rice in tender. There should be some water left in the pan.
  2. Rinse halibut filets and arrange on top of rice in pan. Sprinkle with cilantro. Cover and simmer until halibut flakes easily with a fork, about 15 minutes. Remove from heat. Serve rice and halibut topped with tomatoes, cheese, sour cream and green onions.

—Carol Cunningham, Hot Springs, Ark.

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