Directions

Soak the rice:

1. In a medium size bowl soak the rice with boiling water for one hour, strain and rinse until the water runs clear.
2. Let it sit in the strainer for the excess water to drain (about 5 minutes).

Prepare the halibut:

1. In a medium-size skillet, heat the oil; saute onions and serrano chilies for about 4 minutes. Add the garlic and cook for 1 more minute. Add the shiitakes; cook for 4 minutes and add salt and pepper.
2. Add 1 cup of the tequila and flame.
3. Remove from heat, add the cilantro. Let it cool at room temperature.
4. 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.
5. In a steamer cook the fish for 14 minutes or longer until the fish is done, depending on the thickness of the fillets.

Cook the rice:

1. In a medium saucepan, heat the oil, add the rice and fry at medium heat for about 12 minutes stirring constantly, do not let it brown!
2. Remove from heat and strain from oil and return it to the pan.
3. In a blender, puree the poblano chilies, 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.

Serve the fish with the rice. 6 servings.