halibut steak in Caribbean rice with mango

2021-07-28

This is halibut that I bought online. If you go large enough (whole fish, 20+ lbs.) the quality is likely to be so much better than the frozen little bricks you buy at Walmart.

Halibut is a white-fleshed and very mild-flavored fish. Use about 1/2 to 3/4 lb. for each serving.

I poached this one on top of the rice that I was cooking as a side dish. If you take it slowly, the fish will cook in about the same time as the rice (20-30 minutes) and will remain juicy. The mango will color the meat yellow-ish and will add a delicate sweetness.

INGREDIENTS

This is what you need for 2 servings:

halibut for 2 = 1 - 1.5 lb. steak
1 pckg. Zatarain's Caribbean rice
(or make it from scratch)
canned mango in juice.
S&P

Pic1: halibut steak, Caribbean rice, mango

Directions

Pic2-4: halibut in Caribbean rice and mango

If frozen, thaw in the refrigerator.
Start the rice as usual: combine water and rice as per instructions on the package.
Add 1/2 cup water extra.
Bring to a boil.
Add the halibut steak.
Season to taste.
Reduce heat. Cover and simmer over low heat for 20-25 minutes until the rice is done.
About halfway, turn the halibut on the other side. Season again.
Use a meat thermometer to make sure that the halibut is fully cooked.
130-135 ºF is a good medium, i.e. fully cooked, flaking, yet still juicy.
With a bone-in steak like this, the meat should come off the bone quite easily.
Do not cook over high heat.
If you cook too quickly, the meat will be dry and chewy and it will lose a lot of its flavor.

Pic5-7: served

Remove from heat when done.
Stir the mango pieces into the rice.
Serve the halibut together with the rice and mango.

Pic8: don't swallow that
Pic9+10: leftovers for another time

Enjoy.
Refrigerate leftovers.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org