Tequila-Tomato Halibut with Spinach and Wild Rice
A healthy halibut treat!
Nutrition Score per serving
423 calories
28% fat (13 g; 2 g saturated)
37% carbs (40 g)
30% protein (32 g)
5 g fiber
141 mg calcium
4 mg iron
119 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 mins
Ingredients
| vinaigrette | ||
| 1 | tbsp | olive oil |
| 1⁄4 | c | diced Spanish onion |
| 1 | tbsp | minced shallot |
| 2 | tsp | minced garlic |
| 2 | tomatoes (skin on), seeded, diced | |
| 1 | tbsp | chopped fresh basil |
| 2 | tbsp | tequila |
| 2 | tbsp | rice vinegar |
| Sea salt and ground black pepper | ||
| HALIBUT, SPINACH, AND WILD RICE | ||
| 4 | 4-oz. halibut fillets | |
| 1⁄2 | c | shallots, sliced |
| 8 | c | packed fresh spinach |
| 4 | c | wild rice, cooked |
Instructions
To prepare vinaigrette, heat oil in a saucepan. Sauté onion, shallot, and garlic until soft, about 3 minutes. Add tomatoes, basil, tequila, and vinegar, and simmer 30 minutes. Whisk till smooth, season with salt and pepper, and set aside.
In a large, heavy-bottomed skillet, heat 2 tbsp. olive oil over medium-high. Add hali- but and cook until brown, about 3 minutes. Flip and cook until other side is brown.
Lower heat to medium and cook until fish is whiteand flaky, about 5 minutes.
Sauté shallots and spinach separately, then divide evenly among 4 plates. Place one fillet over shallots and spinach, then pour 1/4 cup warmed vinaigrette over each portion. Serve with 1 cup wild rice per plate.
