🐟 BLACKENED HALIBUT WITH SPANISH RICE & ROASTED CORN-SHRIMP SALSA 🌶️
Elevate your dinner game with this restaurant-quality seafood dish! A perfectly seared halibut fillet sits atop Spanish tomato rice, surrounded by a vibrant jalapeño chimichurri and crowned with a fresh corn-shrimp salsa. Perfect for special occasions or when you want to impress! 👨🍳✨
RECIPE:
Blackened Halibut:
- 4 (6 oz) halibut fillets
- 2 tbsp blackening seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Spanish Tomato Rice:
- 2 cups long-grain rice
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cups tomato sauce
- 3 cups chicken broth
- 1 tsp paprika
- Saffron threads (optional)
Jalapeño Chimichurri:
- 2 cups fresh parsley
- 3 jalapeños, seeded
- 4 garlic cloves
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- Salt and lime juice to taste
Corn-Shrimp Salsa:
- 1 lb medium shrimp, peeled
- 2 cups roasted corn
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- Lime juice
- Salt to taste
INSTRUCTIONS:
1. Rice: Sauté onion and garlic, add rice, toast slightly. Add tomato sauce, broth, spices. Simmer 20 mins.
2. Chimichurri: Blend all ingredients until smooth but slightly textured. Set aside.
3. Salsa: Cook shrimp until pink, dice. Mix with corn, pepper, cilantro, lime juice.
4. Halibut: Season fillets with blackening spice. Sear in hot oil, 4-5 mins per side.
5. Plate: Mold rice, arrange green beans, place halibut on top topped with salsa, drizzle chimichurri.
Pro Tips:
- Pat fish dry before seasoning
- Don't move fish while searing
- Make chimichurri ahead for better flavor
- Toast rice before adding liquid
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