|Pico de Gallo Halibut on Warm Rice Salad with Bacon Pintos|
Yes, my jeans are tight. I’m sure they shrank. Didn’t yours last month?
Whatever–I’m working on lighter meals, like this halibut, to make up for things like whole baked potatoes with butter and sour cream (Did I do that??? I did.) at MacKenzie’s Chop House.
I’m also working on a series of meals that will use each of a dozen great foods (a la Dana Jabobi’s 12 BEST FOODS COOKBOOK) and do double duty–decrease my waistline and make me tres healthy. How about you? You could get in on it, too.
The list of the twelve best foods reads like this:
- Black beans
- Sweet potatoes
We used sweet potatoes in the Potato Gratin with Rosemary Crust (last post). One down.
Next is tomatoes and tomatoes we have here in abundance with our halibut. Onions is another and we’ve got onions in two places here. 3 down, folks. Ok. Let’s talk fish for the halibut. Bad joke from the Three Stooges. Yuck, yuck, yuck.
Halibut, well, it’s just an incredible fish. Meaty, bright, filling, flexible, dependable. Currently not cheap. Good with nearly anything. I had (bad me) frozen two pieces that just weren’t going to get cooked last week. I also had a quart of pico de gallo (the first I’ve ever bought instead of made) that said, “Use within 14 days of opening.” (The 14th day was fast approaching.) It seemed the pico and the fish were meant for one another. Add to that I had some rice from an old favorite dish (rice with creamed pork tenderloin and mushrooms) that also needed a home and this easy, fresh mid-week meal was born.
|Warm Rice Salad in process.|
|The beginning of cooking the halibut–salted and peppered, it just goes into a very hot skillet with some olive oil. Cook it for 4 minutes, turn and throw it into the oven (400 F) for about 6 minutes and it’s done.|
|Cilantro, tomatoes and avocado for the rice salad.|
|When the halibut is cooked, pull it out and top with pico de gallo, thus warming the salsa.|
Be well in 2001 as you sing a new song,