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Ambassador [Associate]
Ambassador [Associate]
  • 657 calories
  • 35 min
  • 4 servings


  • 2 avocados
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups frozen corn
  • 2 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 ½ lb halibut fillet
  • 2 jalapeño peppers
  • 1 cup jasmine rice
  • 1 lime
  • black pepper
  • cumin, ground
  • extra virgin olive oil
  • paprika
  • salt


  1. Peel and mince garlic; place in a medium saucepan.
    • 2 cloves garlic
  2. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to the saucepan with the garlic. Add water and spices; bring the mixture to a boil over high heat.
    • 1 cup jasmine rice
    • 2 cup water
    • 1 tsp cumin, ground
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Meanwhile, wash and dry the fresh produce.
    • 1 small bunch green onions (scallions)
    • 2 avocados
    • 2 jalapeño peppers
    • 1 lime
  4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  5. Place corn in the colander and run under hot water (from the tap); set aside to drain.
    • 2 cups frozen corn
  6. Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
  7. While the grill pan heats up, trim green onions.
  8. Once the grill pan is hot, coat with oil. Add green onions and grill, turning occasionally, until charred and tender, about 5 minutes. Remove to a cutting board to cool slightly.
    • 2 tsp extra virgin olive oil
  9. While the onions are grilling, halve and pit the avocados; scoop out the flesh with a spoon and small dice. Transfer to a medium bowl.
  10. Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl with the avocado. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  11. Drain tomatoes and add to the bowl along with the corn and spices; stir to combine the salsa and set aside.
    • 2 (14.5 oz) cans diced tomatoes
    • ½ tsp paprika
    • ½ tsp salt
    • ¼ tsp black pepper
  12. Pat halibut dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 1 ½ lb halibut fillet
    • 1 tsp salt
    • ½ tsp black pepper
  13. Return grill pan to medium-high heat and coat with more oil. Add halibut and grill, flipping once, until fish flakes easily with a fork, 4-5 minutes per side. Remove from heat.
    • 4 tsp extra virgin olive oil
  14. Meanwhile, chop grilled onions into 1-inch pieces, add to the salsa, and gently stir to combine.
  15. Cut lime into wedges.
  16. To serve, divide rice, salsa, and halibut between plates. Squeeze lime over top and enjoy!

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon
  • tongs