Name: Tomato Poached Halibut
Prep time: 45 min
Cook time: 35 min
Ingredients: 1/4 cup Walnuts (chopped fine); 1 TBSP Sugar; 1/2 tsp Ground cinnamon; 3 sheets Phyllo dough (thawed); 2 TBSP Butter (melted); 1/4 cup Honey; 1/4 cup Sugar; 1/4 cup Water; 1/2 tsp Lemon juice; ½ cup White rice (rinsed); 1 TBSP Extra-virgin olive oil; 1 Poblano peppers (finely chopped); 1 Onion (finely chopped); 7 oz Fire-roasted tomatoes (undrained); 7 oz Diced tomatoes (undrained); 2 TBSP Green olives (chopped); 3 cloves Garlic (minced); 1/8 tsp Black pepper; 1/8 tsp Salt; 10 oz Halibut (skinless filet); 2 TBSP Fresh cilantro (chopped); 2 wedges Lemon; 2 slices Crusty bread; 6 cubes Watermelon (cut into 1-inch cubes); 2 TBSP Cucumber (finely chopped); 2 tsp Red onion (finely chopped); ½ tsp Fresh mint (minced); 1/2 tsp Fresh cilantro (minced); ¼ tsp Lime juice; 24 oz Sparkling water

Tomato Poached Halibut

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Prep Time: 45

Cook Time: 35

Servings:

Calories: 1161kcal

Ingredients

Honey Cinnamon Roll-Ups

1/4 cup Walnuts chopped fine
1 TBSP Sugar
1/2 tsp Ground cinnamon
3 sheets Phyllo dough thawed
2 TBSP Butter melted

Syrup:

1/4 cup Honey
1/4 cup Sugar
1/4 cup Water
1/2 tsp Lemon juice

Poached Halibut

½ cup White rice rinsed
1 TBSP Extra-virgin olive oil
1 Poblano peppers finely chopped
1 Onion finely chopped
7 oz Fire-roasted tomatoes undrained
7 oz Diced tomatoes undrained
2 TBSP Green olives chopped
3 cloves Garlic minced
1/8 tsp Black pepper
1/8 tsp Salt
10 oz Halibut skinless filet
2 TBSP Fresh cilantro chopped
2 wedges Lemon
2 slices Crusty bread

Watermelon Cups

6 cubes Watermelon cut into 1-inch cubes
2 TBSP Cucumber finely chopped
2 tsp Red onion finely chopped
½ tsp Fresh mint minced
1/2 tsp Fresh cilantro minced
¼ tsp Lime juice

Sparkling Water

24 oz Sparkling water

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven to 350°F (176°C). Combine walnuts, sugar, and cinnamon.
Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. Place the remaining sheet on top and brush it with butter. Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice the roll into 4 smaller rolls; transfer the rolls to a greased baking dish. Bake until light brown, 14-16 minutes. Cool the dish on a wire rack.
Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
Cook the rice according to the instructions on the package.
In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir for 4-6 minutes or until tender.
Stir in tomatoes, olives, garlic, pepper, and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add halibut. Cook, covered, for 8-10 minutes or until fish just begins to flake easily with a fork.
While the fish is cooking: Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a ¼-inch. shell.
In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.
Finish the rice: Fluff with a fork and season with salt and pepper to taste.
Serve the fish with rice, watermelon cups, bread, and sparkling water. Enjoy with cinnamon roll-ups for dessert.

Nutrition