Spicy Jalapeño Butter Halibut
with Refreshing Tomato Salsa & Herbed Rice
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Every aspect of this meal gets some Mexican zhuzhing. Jalapeño adds heat to a buttery coating on white and flaky wild-caught Pacific halibut. White rice goes green with parley, mint and cilantro, while yellow zucchini is spritzed with lime. And that salsa refreshes with tomatoes and cucumbers.
We will send you:
- 2 Ocean Wise sustainably wild-caught pacific halibut portions (product of Canada)
- 1 Lime
- 2 Cucumbers
- 3 Garlic cloves
- 1 Jalapeño pepper
- 14g Herb medley (parsley, mint, cilantro)
- 1 Yellow zucchini
- 280g Cherry tomatoes
- 160g White rice
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Halibut • Milk • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
19 g
Saturated Fat
6 g
Sodium
750 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.
