Halibut Burritos

By AnnieMro

Ingredients

• 1 lb. halibut filets, defrosted
• 1 small lime, cut in half
• 1 tbsp. vegetable oil
• 1 1/2 cups converted long-grain rice
• 1 tbsp. chili powder
• 1 tsp. cumin seed or ground cumin
• 1 large jalapeno pepper, minced
• 1 large garlic clove, minced
• 3 cups water
• 1/2 tsp. salt
• 1 1/2 cups drained diced canned tomatoes
• 3 green onions, thinly sliced
• 1 tbsp. lime or lemon juice
• 1/2 cup chopped fresh cilantro or parsley
• 8-10 large 9| flour tortillas
• 3-4 cups grated Monterey Jack cheese, divided
• 1 cup sour cream
• 8-10 lime wedges

Preparation

Step 1

Arrange oven rack for broiling. Place perforated top on broiler pan and lightly oil or coat with non-stick spray. Rub fish with lime halves, squeezing slightly to release juice. Arrange fish, skin-side down on pan rack. Preheat broiler on high.

Broil about 10-12 mins. per inch of fish thickness, without turning o rutnil fish easily flakes. Using a fork, flake fish into a metal bowl leaving skin behind. If present, remove bones. There should be about 1 3/4 cups. Cover and refrigerate while continuing with recipe.

Heat oil in a large saucepan over medium heat until hot. Add rice, chili powder, cumin, jalapeno and garlic. Stir for a minute to coat rice. Then add water and salt; bring to a boil. Cover and reduce heat to low so rice steams for 15-20 mins. or until tender. Fluff with fork.

Stir in fish, tomatoes, onions and juice. Heat 3-5 mins. or until hot. Remove from heat; stir in half of cilantro.

Sprinkle each tortilla with about 1/4 cup of cheese and the remaining cilantro; divide filling among tortillas. Fold up one end, then each side inwards and finish by snugly folding over the other end. Arrange, seam-side down, in a greased 9x12 baking dish. Scatter with remaining cheese and briefly broil until cheese bubbles. Serve with sour cream, lime wedges and a bottle of hot sauce. Coleslaw is a good accompaniment.