Tequila-Tomato Halibut With Spinach And Wild Rice

Prep time: 30 minutes
Cook time: 20 minutes

VINAIGRETTE

1 tbsp. olive oil
1/4 cup diced Spanish onion
1 tbsp. minced shallot
2 tsp. minced garlic
2 tomatoes (skin on), seeded, diced
1 tbsp. chopped fresh basil
2 tbsp. tequila
2 tbsp. rice vinegar Sea salt and ground black pepper

HALIBUT, SPINACH, AND WILD RICE
2 tbsp. olive oil
4 4-oz. halibut fillets
1/8 cup shallots, sliced
8 cups packed fresh spinach
4 cups wild rice, cooked

    To prepare vinaigrette, heat oil in a saucepan. Sauté onion, shallot, and garlic until soft, about 3 minutes. Add tomatoes, basil, tequila, and vinegar, and simmer 30 minutes. Whisk till smooth, season with salt and pepper, and set aside.

    In a large, heavy-bottomed skillet, heat 2 tbsp. olive oil over medium-high. Add hali-but and cook until brown, about 3 minutes. Flip and cook until other side is brown. Lower heat to medium and cook until fish is white and flaky, about 5 minutes.

    Sauté shallots and spinach separately, then divide evenly among 4 plates. Place one fillet over shallots and spin-ach, then pour 1/4 cup warmed vinaigrette over each portion. Serve with 1 cup wild rice per plate.

NUTRITION SCORE PER SERVING 423 calories, 28% fat (13 g; 2 g saturated), 37% carbs (40 MI 30% protein (32 9), 5 g fiber, 141 mg calcium, 4 mg iron, 119 mg sodium