Jamaican Style Halibut With Wild Rice Salad & Cranberries

Fish is not one of my favorite foods. I have to make an effort to eat it at least once a week. When I cook fish I want the spices to overpower the fish taste and smell. I let the Jamaican Style Halibut marinade for two days with positive results. I was concerned it would to be spicy with 2 Jalapenos, yet the Halibut had a nice and subtle kick. I did substitute Stevia for the brown sugar with no noticeable difference. The recipe called for grilling the fish which I did not do. I seem to burn most things I put on the grill. Instead I cooked the fish at 400F for 15 minutes. Flaky and perfectly done.

Tonight's carb was Wild Rice Salad with Cranberries. I used wild rice, less seasoning, from a box. I recommend letting the rice cool for 10 minutes before mixing with the other ingredients. This will give the dish a more cohesive feel. Since Trey does not care for pecans I omitted them from the recipe. 

I did pair this dish with a Cabernet, but I suggest pairing with a Chardonnay.

Prep was easy, but dinner was not as filling as I hoped. Next time I would serve the fish over the rice and double the portion of rice. I would also add a side of steamed vegetables for a healthy and visually appealing plate.

Cookbook

• Weight Watchers New Complete Cookbook
• Published by Wiley Publishing, Inc.
• Copyright 2011

Recipes

• Page 94 Wild Rice Salad with Pecans and Cranberries
• Page 199 Grilled Jamaican-Style Halibut