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Halibut Burritos
Holiday 2012
Halibut Burritos
Holiday 2012BY: Marilyn Bentz-Crowley
These Tex-Mex burritos are spicy and filling. The fish can easily be replaced with cooked beans for vegetarians; for vegans, just also hold the cheese! Another time try the burritos with pulled pork or simply cooked lean minced beef in place of the fish. A tablespoon or two of drained canned chopped jalapeñopeppers or even half a teaspoon of cayenne can provide the spicy heat if a fresh jalapeño is not available.
1 lb (500 g) halibut fillets, defrosted
1 small lime, cut in half
1 tbsp (15 mL) vegetable oil
1½ cups (375 mL) converted long-grain rice
1 tbsp (15 mL) chili powder
1 tsp (5 mL) cumin seed or ground cumin
1 large jalapeño pepper, minced
1 large clove garlic, minced
3 cups (750 mL) water
½ tsp (2 mL) salt
1½ cups (375 mL) drained, chopped, canned tomatoes
3 green onions, thinly sliced
1 tbsp (15 mL) lime or lemon juice
½ to 1 cup (125 to 250 mL) toasted slivered almonds
½ cup (125 mL) chopped fresh coriander or parsley, divided
8 to 10 large 9 inch (23-cm) flour tortillas, whole wheat or white
3 to 4 cups (750 mL to 1 L) grated Monterey Jack or mild cheddar cheese, divided
1 cup (250 mL) sour cream or Greek yogurt
8 to 10 lime wedges
1 Arrange oven rack for broiling. Place perforated top on broiler pan; lightly oil or coat with nonstick spray. Rub fish with lime halves, squeezing slightly to release juice. Arrange fish, skin-side down, on pan rack. Preheat broiler on high.
2 Broil about 10 to 12 minutes per inch (2.5 cm) of fish thickness, without turning, or until fish easily flakes. Using a fork, flake fish into a metal bowl leaving skin behind, if present; remove any bones. There should be about 1¾ cups (425 mL). (Beans or other savouries can be substituted for all or part of this.) Cover and refrigerate while continuing with recipe, or up to a half a day.
3 Heat oil in a large saucepan over medium heat until hot. Add rice, chili powder, cumin, jalapeño 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 to 20 minutes or until tender. Fluff with a fork. (If making ahead, see TIP below.)
4 Stir in fish, tomatoes, onions, juice and almonds. Heat 3 to 5 minutes or until hot. Remove from heat; stir in half the coriander.
5 Sprinkle each tortilla with about ¼ cup (60 mL) of cheese and the remaining coriander; divide filling among tortillas. Fold up one end, then each side inwards, and finish by snugly folding over other end. Arrange, seam-side down, in a greased baking dish (a 9 x 12‑inch/23- x 30-cm dish if baking all at once). Scatter with remaining cheese and briefly broil until cheese bubbles; sprinkle with any leftover coriander, if desired. Serve with sour cream, lime wedges and a bottle of hot sauce. Coleslaw or other cabbage salad is a good accompaniment.
Makes 8 to 10 large burritos
TIP Cool rice to room temperature. Then proceed by stirring in fish, tomatoes, onions, almonds and all of the coriander. Do not warm tortillas for filling. Place ¼ cup (60 mL) cheese on each tortilla’s centre, top with a portion of filling and roll up. Place, seam-side down, snugly together in an oiled baking dish. Brush with more oil. Cover with foil and refrigerate for up to a day; or wrap and freeze individual burritos. When ready to serve, place still-covered dish in a preheated 350°F (180°C) oven for 30 minutes or until burritos at pan centre are hot (add extra time, depending on the number being heated, for frozen burritos). Uncover, scatter with remaining cheese and briefly broil to melt cheese and brown tops a bit.
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Halibut Burritos
Holiday 2012BY: Marilyn Bentz-Crowley
These Tex-Mex burritos are spicy and filling. The fish can easily be replaced with cooked beans for vegetarians; for vegans, just also hold the cheese! Another time try the burritos with pulled pork or simply cooked lean minced beef in place of the fish. A tablespoon or two of drained canned chopped jalapeñopeppers or even half a teaspoon of cayenne can provide the spicy heat if a fresh jalapeño is not available.
1 lb (500 g) halibut fillets, defrosted
1 small lime, cut in half
1 tbsp (15 mL) vegetable oil
1½ cups (375 mL) converted long-grain rice
1 tbsp (15 mL) chili powder
1 tsp (5 mL) cumin seed or ground cumin
1 large jalapeño pepper, minced
1 large clove garlic, minced
3 cups (750 mL) water
½ tsp (2 mL) salt
1½ cups (375 mL) drained, chopped, canned tomatoes
3 green onions, thinly sliced
1 tbsp (15 mL) lime or lemon juice
½ to 1 cup (125 to 250 mL) toasted slivered almonds
½ cup (125 mL) chopped fresh coriander or parsley, divided
8 to 10 large 9 inch (23-cm) flour tortillas, whole wheat or white
3 to 4 cups (750 mL to 1 L) grated Monterey Jack or mild cheddar cheese, divided
1 cup (250 mL) sour cream or Greek yogurt
8 to 10 lime wedges
1 Arrange oven rack for broiling. Place perforated top on broiler pan; lightly oil or coat with nonstick spray. Rub fish with lime halves, squeezing slightly to release juice. Arrange fish, skin-side down, on pan rack. Preheat broiler on high.
2 Broil about 10 to 12 minutes per inch (2.5 cm) of fish thickness, without turning, or until fish easily flakes. Using a fork, flake fish into a metal bowl leaving skin behind, if present; remove any bones. There should be about 1¾ cups (425 mL). (Beans or other savouries can be substituted for all or part of this.) Cover and refrigerate while continuing with recipe, or up to a half a day.
3 Heat oil in a large saucepan over medium heat until hot. Add rice, chili powder, cumin, jalapeño 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 to 20 minutes or until tender. Fluff with a fork. (If making ahead, see TIP below.)
4 Stir in fish, tomatoes, onions, juice and almonds. Heat 3 to 5 minutes or until hot. Remove from heat; stir in half the coriander.
5 Sprinkle each tortilla with about ¼ cup (60 mL) of cheese and the remaining coriander; divide filling among tortillas. Fold up one end, then each side inwards, and finish by snugly folding over other end. Arrange, seam-side down, in a greased baking dish (a 9 x 12‑inch/23- x 30-cm dish if baking all at once). Scatter with remaining cheese and briefly broil until cheese bubbles; sprinkle with any leftover coriander, if desired. Serve with sour cream, lime wedges and a bottle of hot sauce. Coleslaw or other cabbage salad is a good accompaniment.
Makes 8 to 10 large burritos
TIP Cool rice to room temperature. Then proceed by stirring in fish, tomatoes, onions, almonds and all of the coriander. Do not warm tortillas for filling. Place ¼ cup (60 mL) cheese on each tortilla’s centre, top with a portion of filling and roll up. Place, seam-side down, snugly together in an oiled baking dish. Brush with more oil. Cover with foil and refrigerate for up to a day; or wrap and freeze individual burritos. When ready to serve, place still-covered dish in a preheated 350°F (180°C) oven for 30 minutes or until burritos at pan centre are hot (add extra time, depending on the number being heated, for frozen burritos). Uncover, scatter with remaining cheese and briefly broil to melt cheese and brown tops a bit.