Tequila-Tomato Halibut with Spinach and Wild Rice

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)

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.