Lemon-Cilantro Steamed Halibut with Herbed Jasmine Rice

Name: Lemon-Cilantro Steamed Halibut with Herbed Jasmine Rice
Prep time: 10M
Total time: 40M
Yield: 6 Servings
Ingredients: 6 halibut fillets, skinned and deboned; 1 tbsp. GOYA® Sazonador Total; 1 tsp. GOYA® Paprika; 2 tbsp. GOYA® Lemon Juice; 1 lemon, thinly sliced; 6 cilantro sprigs; 1 tbsp. GOYA® Extra Virgin Olive Oil; ¼ cup yellow onion, chopped; 1 tsp. GOYA® Minced Garlic; 2 cups GOYA® Jasmine Rice; 1 tbsp. GOYA® Salt; ¼ cup chopped cilantro; ¼ cup chopped parsley; Lemon wedges; Cilantro sprigs

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<h2 class="subheader">If you’re looking for an elegant, vibrant and easy seafood dish, you’ve come to the right place!</h2> In this delicious recipe, fresh halibut fillets are seasoned with easy-to-use GOYA® spices, drizzled with a touch of lemon juice and baked in aluminum foil packets for maximum moisture and flavor. As the fish cook in the oven, fragrant GOYA® <a title="Jasmine Rice" href="https://goya.com/en/products/jasmine-rice" data-id="8070">Jasmine Rice</a> is cooked until tender and fluffy and then flavored with cilantro and parsley. Serve the fish over the rice and top with lemon and cilantro for a deliciously-complete meal.

Total Time

40m

Prep Time:10m

Yields:6 Servings

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Ingredients

For the Fish:

6
(6 oz.)

halibut fillets, skinned and deboned

1 tbsp.

GOYA® Sazonador Total

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1 tsp.

GOYA® Paprika

2 tbsp.

GOYA® Lemon Juice

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lemon, thinly sliced

cilantro sprigs

For the Rice:

1 tbsp.

GOYA® Extra Virgin Olive Oil

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¼ cup

yellow onion, chopped

1 tsp.

GOYA® Minced Garlic

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2 cups

GOYA® Jasmine Rice

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1 tbsp.

GOYA® Iodized Salt

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¼ cup

chopped cilantro

¼ cup

chopped parsley

For the Garnish:

Lemon wedges

Cilantro sprigs

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Directions

Kitchen View

Step 1

Preheat oven to 375°F. Cut six pieces aluminum foil, sized to enclose one fillet each.

Step 2

Season fillets with Sazonador and paprika; place on foil pieces. Sprinkle each fillet with lemon juice, and top each with one lemon slice and one cilantro sprig. Fold and seal foil pieces to form packets, and place on baking sheet.

Step 3

Bake fillets thirty minutes.

Step 4

Meanwhile, heat olive oil in medium saucepan over medium-high heat. Add onions and garlic, and cook until tender, about five minutes. Add rice, and stir to combine; then, add 4 cups water and salt. Bring to boil for one minute, then tightly cover, reduce heat to a simmer (low heat) and cook for about twenty minutes or until water is evaporated.

Step 5

Turn off heat and allow rice to sit, covered, for five minutes. Fold cilantro and parsley into rice. Serve rice alongside fish.

Step 6

Garnish with lemon wedges and cilantro sprigs.