Tequila-Tomato Halibut with Spinach and Wild Rice
Nutrition Score per serving
|1⁄4||c||diced Spanish onion|
|2||tomatoes (skin on), seeded, diced|
|1||tbsp||chopped fresh basil|
|Sea salt and ground black pepper|
|HALIBUT, SPINACH, AND WILD RICE|
|4||4-oz. halibut fillets|
|8||c||packed fresh spinach|
|4||c||wild rice, cooked|
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.