Lemon-Cilantro Steamed Halibut with Herbed Jasmine Rice from Goya
Fresh halibut is seasoned with Goya spices, drizzled with lemon juice, and baked in aluminum foil pouches for maximum flavor. The fish is served atop fragrant Jasmine rice flavored with cilantro and parsley.
Prep Time 10 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine seafood
For the Fish
- 6 6 oz. 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
For the Rice
- 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
For the Garnish
- lemon wedges and cilantro sprigs
Preheat over to 375℉. Cut six pieces of aluminum foil, sized to enclose one fillet each.
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.
Bake fillets 30 minutes.
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 low (simmer), and cook for about 20 minutes or until water is evaporated.
Turn off heat and allow rice to sit, covered, for five minutes. Fold cilantro and parsley into rice. Serve rice alongside fish.
Garnish with lemon wedges and cilantro sprigs.
Keyword cilantro, halibut, herbed jasmine rice