Halibut Veracruz Over Rice with Arugula

Serves 2
None Specified

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.