You are here: Home » Recipes » Halibut Mexicana Halibut Mexicana Recipe by American Profile Yield servings Serve up fish fillets with Latin flavors. PrintEmail "I lived in Alaska for many years, and every summer we ate fresh-caught halibut from Kachemak Bay." Ingredients 1 tablespoon olive oil3/4 cup chopped onions2 garlic cloves, minced1 3/4 cups water1 cup picante sauce3/4 cup long-grain white rice6 inch thick) halibut filets1 tablespoon chopped cilantro1/2 cup chopped fresh tomatoes1/3 cup shredded Cheddar cheese3 tablespoons reduced-fat sour cream2 tablespoons chopped green onions Instructions 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. 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.