Tequila-Tomato Halibut with Spinach and Wild Rice

Name: Tequila-Tomato Halibut with Spinach and Wild Rice Recipe
Yield: 4
Ingredients: Vinaigrette; 1 tbsp. olive oil; ¼ cup diced Spanish onion; 1 tbsp. minced shallot; 2 tsp. minced garlic; 2 tomatoes seeded and diced; 1 tbsp. chopped fresh basil; 2 tbsp. tequila; 2 tbsp. rice vinegar; Sea salt and pepper to taste; Halibut Spinach and Wild Rice; 2 tbsp. olive oil; 4 6oz. halibut fillets; ½ cup shallots sliced; 8 cups packed fresh spinach; 2 cups broccoli steamed; 2 cups wild rice cooked (use brown or a mixture of the two if you prefer)

Number of Servings: 4

Ingredients

Vinaigrette1 tbsp. olive oil¼ cup diced Spanish onion1 tbsp. minced shallot2 tsp. minced garlic2 tomatoes, seeded and diced1 tbsp. chopped fresh basil2 tbsp. tequila2 tbsp. rice vinegarSea salt and pepper to tasteHalibut, Spinach and Wild Rice2 tbsp. olive oil4 6oz. halibut fillets½ cup shallots, sliced8 cups packed fresh spinach2 cups broccoli, steamed2 cups wild rice, cooked (use brown or a mixture of the two if you prefer)

Directions

To prepare vinaigrette, heat oil in a saucepan. Sauté onion, shallot, and garlic until soft, about 3 min. Add tomatoes, basil, tequila and vinegar and simmer 30 min. Whisk till smooth, season with salt and pepper and set aside. In a large heavy bottom skillet, heat 2 tbsp. olive oil over medium-high heat. Add halibut and cook until brown, about 3 min. Flip and cook until fish is white and flaky, about 5 min. Sauté shallots and spinach separately, then divide evenly among 4 plates. Place one fillet over shallots and spinach, then pour ¼ cup warmed vinaigrette over each portion. Serve with ½ cup rice and ½ cup cooked broccoli.

Number of Servings: 4

Recipe submitted by SparkPeople user RAIDRSGAL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 498.2
Total Fat: 16.4 g
Cholesterol: 69.7 mg
Sodium: 187.8 mg
Total Carbs: 31.9 g
Dietary Fiber: 5.8 g
Protein: 52.4 g

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