Roast Halibut with Peach, Jalapeno, and Cucumber Salsa

Roast Halibut with Peach, Jalapeno, and Cucumber Salsa

• 1 1/2 cups rice

• 1 15 oz can coconut milk

• salt

• 1 peach, diced

• 1 cup fresh corn

• 1 jalapeno minced, seeds removed

• 1 cup cucumber, diced

• 1/4 cup lime juice

• 1/2 cup cilantro, chopped

• 4 - 4 oz halibut filets (or any other firm white fish)

• Olive oil

• 1/2 tsp. ground cumin

• Pinch of red pepper flakes

Preheat oven to 425F.

In a medium pot add the rice, coconut and 1/4 cup water. Bring to a boil, cover, reduce heat to low and cook for about 20 minutes or until all of the liquid is absorbed. Remove from heat and let sit for 20 minute before fluffing.

In a medium bowl toss together the peach, corn, jalapeno, cucumber, lime juice cilantro and large pinch of salt. Set aside and let flavors come together.

Lay the halibut on a sheet tray. Drizzle with olive oil then sprinkle with salt, cumin, and red pepper flakes.

Roast fish for 10 minutes or until the tip of a paring knife can be easily inserted. Top fish with a large spoonful of the peach salsa and serve with a side of the coconut rice.

Makes 4 servings.