Halibut Veracruz Over Rice with Arugula

Serves 2
12 oz. halibut fillet(s), 1" thick, cut into 2 pieces
- kosher salt and coarse ground black pepper
3 tsp. olive oil, divided
1 cup chopped onion
1 jalapeño pepper, seeded and finely chopped
1 tsp. ground cumin
1 clove garlic, minced
2 tbsp. water
1 tbsp. chopped fresh cilantro
1 ½ tbsp. Kowalski's 100% Fresh Squeezed Orange Juice
1 tbsp. chopped pitted green olives
1 ½ tsp. fresh squeezed lime juice
2 tsp. drained capers
1 tbsp. tomato paste
1/2 cup drained canned petite diced tomatoes
3/4 cup basmati rice
1 tbsp. extra virgin olive oil
4 cups fresh arugula
1/4 cup freshly grated Parmesan cheese

Lightly season fish with salt and pepper; place in an 8" or 9" glass baking dish coated with 1 tsp. oil. In a large nonstick skillet over medium-high heat, heat 2 tsp. oil. Add onion and jalapeño; sauté 3 min. Add cumin and garlic; sauté 1 ½ min. Stir in next 8 ingredients through tomatoes; bring to a boil. Reduce heat; simmer until slightly thick (about 3 min.). Pour tomato mixture over fish; bake in preheated 400° oven until fish flakes easily with a fork (about 15 min.). While fish bakes, prepare rice in a rice cooker according to manufacturer's directions. Move to a large mixing bowl; toss with oil and arugula. Cover with plastic wrap; let stand 1 min. (arugula will wilt). Stir in cheese; season to taste with salt and pepper. Divide rice between 2 plates; top with fish and sauce.