Lemon-Cilantro Steamed Halibut with Herbed Jasmine Rice

Lemon-Cilantro Steamed Halibut with Herbed Jasmine Rice


Lemon-Cilantro Steamed Halibut with Herbed Jasmine Rice

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La Cocina Goya

If you’re looking for an elegant, vibrant and easy seafood dish, you’ve come to the right place!

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® Jasmine Rice 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.

  • Ingredients
  • Directions

For the Fish:

6 (6 oz.)

halibut fillets, skinned and deboned


lemon, thinly sliced


cilantro sprigs

For the Rice:

¼ cup

yellow onion, chopped

1 tbsp.

GOYA® Salt

¼ cup

chopped cilantro

¼ cup

chopped parsley

For the Garnish:

Lemon wedges

Cilantro sprigs


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.

New from Goya

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