Spicy Jalapeño Butter Halibut
with Refreshing Tomato Salsa & Herbed Rice
Cooking time
30 minutes
Servings
2/4
Calories
650 /serving
Every aspect of this meal gets some Mexican zhuzhing. Jalapeño pepper adds heat to a buttery coating on white and flaky wild-caught Pacific halibut. White rice goes green with parsley, mint and cilantro, while yellow zucchini is spritzed with lime.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 1 Lime
- 🌶️ 1 Jalapeño pepper
- 1 Yellow zucchini
- 14g Herb medley (parsley, mint, cilantro)
- 3 Garlic cloves
- 2 Cucumbers
- 280g Cherry tomatoes
- 160g White rice
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Halibut • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
14 g
Saturated Fat
2 g
Sodium
700 mg
Total Carb
85 g
Sugars
10 g
Protein
50 g
Fibre
7 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, quarter the cucumbers lengthwise; thinly slice crosswise.
- Quarter the tomatoes.
- Thinly slice the zucchini crosswise.
- Juice the lime.
- Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
Make the salsa
- In a medium bowl, combine the tomatoes, cucumbers, ¾ of the lime juice, ½ the herbs, the remaining garlic, a drizzle of oil and S&P.
Sauté the zucchini
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the zucchini, ½ the spices and S&P. Sauté, 3 to 4 min., until golden brown and tender.
- Transfer to a bowl and add the remaining lime juice. Wipe out and reserve the pan.
Cook the halibut & jalapeño
- Pat the halibut dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. on one side, until partially cooked.
- Flip and add the jalapeño and 1 tbsp butter (double for 4 portions).
- Cook, spooning the butter and jalapeño over, 2 to 3 min., until cooked through.
Finish & serve
- To the pot of rice, add the remaining herbs; stir well.
- Divide the rice between your plates.
- Top with the zucchini, halibut, jalapeño and a spoonful of the salsa.
- Serve the remaining salsa on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
