This is an easy and delicious recipe from a book we got for our wedding – predictably, it’s called the Bride and Groom First and Forever Cookbook, by Mary Corpening Barber and Sara Corpening Whiteford. (We made their tomato pie, too!) Anyway, if you don’t have much time and need something gourmet, here’s a good go-to.
One small onion $0.30
1 tablespoon olive oil $0.10
2 small halibut fillets* $6.00
1/2 tablespoon cumin $0.15
Sea salt, to taste $free(ish)
3 tablespoons chicken stock $free(ish)
1/2 cup salsa verde* $0.50
2 tablespoons sour cream $0.20
1/2 can black beans $0.40
Fresh cilantro, to taste $0.25
Total Cost $7.80
Coat the fish in the cumin and with a little salt. If you need more cumin than is called for, go for it.
Saute the onion (after you slice it) in the olive oil over medium heat. Reduce the heat a bit and add the halibut fillets. Add the chicken stock and cook until the fish is opaque in the center. Transfer fish to a separate plate and add the salsa verde and the sour cream, cook over medium-low until it is warm. Meanwhile, heat the black beans in a small saucepan. Chop the cilantro as well.
Serve with the fish over the beans, the sauce over the fish, and the cilantro garnishing it all. ENJOY!
*Ask for the halibut fillets to be de-skinned if it’s on there. We actually used on big halibut fillet and cut it half, but either way, you’ll be happy.
*Another note: Salsa verde is made with tomatillos and its quite tasty. Trader Joe’s, of course, is where we go to get ours, but hopefully your grocery store will have it, too!