Bring the taste of the tropics to your own kitchen with this Caribbean-inspired dish! Packed with island flavor; these bowls are sure to impress.
- 1/2 cup chopped fresh pineapple
- 2 tbsp. chopped fresh cilantro
- 2 limes, zest and juice
- 1/2 tsp. orange juice
- 2 medium bell peppers, diced
- 1 cup diced red onion, divided
- 3 tsp. minced garlic, divided
- 3 tbsp. olive oil, divided
- 1 (15 oz.) can low-sodium black beans, drained and rinsed
- 1 tbsp. white wine vinegar
- 2 tbsp. salt-free blackened seasoning
- 1 tbsp. plus 1 tsp. orange zest
- 2 (12 oz.) pkgs. Full Circle frozen halibut steaks, thawed and patted dry
- 2 cups cooked white rice
- In a medium bowl stir together pineapple, cilantro, zest and juice of limes, orange juice, half of bell peppers, 3/4 cup onion and 2 teaspoons garlic. Cover and refrigerate until ready to serve.
- In a medium skillet, heat 1 tablespoon oil over medium-high. Add remaining bell pepper, onion and garlic; sauté 1–2 minutes or until just softened. Add beans and vinegar; cook, stirring occasionally, 2–3 minutes or until warmed through. Season with salt and pepper, if desired. Set aside.
- In a small bowl combine blackened seasoning and orange zest; season with salt, if desired. Gently rub seasoning mixture on all sides of fish.
- In a large nonstick pan, heat remaining oil over medium-high. Sear halibut 3–5 minutes per side or until browned and cooked through.
- Divide rice, beans and fish among four plates or bowls. Evenly top each with pineapple salsa. Serve immediately.
Cut back on cutting with Schnucks ShortCuts; it’s all the goodness of fresh produce without the hassle. Check the produce department at your local Schnucks for chopped fresh pineapple, diced onion and so much more!
522 CALORIES Per Serving
SATURATED FAT: 1G