Name: Grilled Halibut with Cumin Rice & Green Onion-Avocado Salsa
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (398 ml) cans diced tomatoes; 3 cups frozen corn; 3 cloves garlic; 2 small bunches green onions (scallions); 1.02 kg halibut fillet; 3 jalapeño peppers; 1 ½ cups jasmine rice; 1 lime; black pepper; cumin, ground; extra virgin olive oil; paprika; salt

Grilled Halibut with Cumin Rice & Green Onion-Avocado SalsaGrilled Halibut with Cumin Rice & Green Onion-Avocado Salsa — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 avocados

3 (398 ml) cans diced tomatoes

3 cups frozen corn

3 cloves garlic

2 small bunches green onions (scallions)

1.02 kg halibut fillet

3 jalapeño peppers

1 ½ cups jasmine rice

1 lime

black pepper

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Peel and mince garlic; place in a medium saucepan.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to the saucepan with the garlic. Add water and spices; bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Place corn in the colander and run under hot water (from the tap); set aside to drain.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, trim green onions.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add green onions and grill, turning occasionally, until charred and tender, about 5 minutes. Remove to a cutting board to cool slightly.

While the onions are grilling, halve and pit the avocados; scoop out the flesh with a spoon and small dice. Transfer to a large bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl with the avocado. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Drain tomatoes and add to the bowl along with the corn and spices; stir to combine the salsa and set aside.

Pat halibut dry with paper towels and place on a plate; season with salt and pepper on both sides.

Return grill pan to medium-high heat and coat with more oil. Working in batches if necessary, add halibut and grill, flipping once, until fish flakes easily with a fork, 4-5 minutes per side. Remove from heat.

Meanwhile, chop grilled onions into 1-inch pieces, add to the salsa, and gently stir to combine.

Cut lime into wedges.

To serve, divide rice, salsa, and halibut between plates. Squeeze lime over top and enjoy!

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