Halibut in Cider and Saffron Rice

• From: Fit and Fast Meals in Minutes

Ingredients

• Halibut in Cider1/4 cup all-purpose flour

• salt and freshly ground black pepper

• 3/4 lb halibut

• 2 tsp olive oil

• 3 medium cloves garlic, crushed

• 2 medium tomatoes, cut into 1-inch pieces (about 2 cups)

• 3/4 cup hard cider

• Saffron Rice2 tsp olive oil

• 1 cup 10-minute brown rice

• 1 cup water

• 1/8 tsp saffron

• salt and freshly ground black pepper

• 1/4 cup chopped fresh parsley

This delightful fish dish is from the Asturias region of northern Spain, on the coast of the Iberian Peninsula, which is famous for its hard cider.

Directions

• Halibut in CiderPlace flour on a plate and add salt and pepper to taste. Roll halibut in the flour, making sure all sides are coated. Shake off excess. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add halibut and brown 3 minutes, turn, and brown second side 2 minutes. Remove to a plate. Sprinkle with salt and pepper to taste. Raise heat and add garlic, tomatoes, and cider to the skillet. Cook 5 minutes to thicken sauce. If tomatoes are watery, cook a few more minutes. Return fish to skillet, lower heat, and cook in sauce 3 minutes. Remove fish to 2 dinner plates and spoon sauce over fish.
• Saffron RiceHeat olive oil in a medium-size nonstick skillet over medium heat. Add rice and toss 1 minute. Add water and saffron. Bring to a simmer and cover. Simmer 5 minutes. Remove from heat and let stand, covered, 5 minutes. Add salt and pepper to taste. Fluff with a fork and sprinkle parsley on top. Serve with halibut.