PESCADO AL TEQUILA
HALIBUT WRAPPED AND STEAMED IN PARCHMENT

6 6-7 oz fresh halibut fillets
6 sheets parchment papper 12x12 inch
1/4 cup olive oil
1 medium yellow onion finely chopped
3 serrano chiles finely chopped
5 garlic cloves finely chopped
1 pound shiitakes sliced
1/2 teaspoon salt
1/4 teaspoon black peppercorns freshly ground
2 cups tequila (blanco)
1 bunch cilantro finely chopped

In a medium-size skillet heat the oil, sauté onions and serrano chiles for
about 4 minutes, add the garlic and cook for one more minute, add the
shiitakes cook for 4 minutes, add salt and pepper, add 1 cup of the tequila
and flame. Remove from heat, add the cilantro. Let it cool at room
temperature. Place the fish on top of parchment, sprinkle with some tequila
and salt, scoop on top some of the mushroom mixture, fold the paper and
seal. In a steamer cook the fish for 14 minutes or longer until the fish is
done, depending on the thickness of the fillets. Serve with Arroz Verde
(rice with poblano chile).
Rice with Poblano Chile
1 1/2 cups long grain rice
1 quart boiling water
1 cup canola oil
3 poblano chiles seeds removed and diced
1 medium size yellow onion
4 garlic cloves
water as needed
1 tablespoon salt

In a medium size bowl soak the rice with boiling water for one hour, strain
and rinse until the water runs clear. Let it sit in the strainer for the
excess water to drain, (about 5 minutes). In a mediun saucepan heat the
oil, when it’s hot add the rice and fry at medium heat for about 12 minutes
stirring constantly, do not let it brown! Remove fron heat and strain from
oil and return it to the pan. In a blender purée the poblano chiles, onion,
garlic, and 3 cups of water and mix into the rice. Add 2 more cups of water
and salt, bring to a boil, cover and lower the heat and simmer for about 20
minutes. If needed add more water until the rice is tender.

Yield: 6 servings

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