This dish is from the Asturias region of northern Spain, located on the northern coast of the Iberian Peninsula, which is famous for its hard cider.

Hard cider is usually available in the autumn in many supermarkets. Apple juice can be used instead.

Helpful hints: Bijol or turmeric can be used instead of saffron for the rice. Minced garlic can be found in jars in the produce or condiment sections of the supermarket. A quick way to chop parsley is to wash, dry and snip the leaves off the stem with a scissors.

Countdown: Start rice. Make halibut. Complete rice.

To buy: 3/4 pound halibut, 1 bottle hard cider or apple juice, 1 box 10-minute brown rice, 1 small package saffron, 2 medium tomatoes, 1 small bunch parsley.

Staples: flour, olive oil, minced garlic, salt, black peppercorns.

Halibut in cider


3 tablespoons flour

3/4 pound halibut

2 teaspoons olive oil

Salt and freshly ground black pepper

2 teaspoons minced garlic

2 medium tomatoes, cut into 1/2-inch pieces (about 2 cups)

1 cup hard cider

2 tablespoons chopped fresh parsley


Place flour on a plate and roll halibut in the flour making sure all sides are coated. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add halibut and brown 2 minutes, turn and brown second side 2 minutes. Remove to a plate. Add salt and pepper to taste. Add garlic, tomatoes and cider to the skillet. Simmer 5 minutes. Return fish to skillet and cook in sauce 4 minutes. To serve spoon Saffron Rice onto a dinner plate and place halibut on top. Spoon sauce over fish and sprinkle with parsley.

Yield 2 servings.

Nutrition information per serving: 360 calories, 81 calories from fat, 9 g total fat, 1.3 g saturated fat, 4.6 g monounsaturated fat, 54 mg cholesterol, 108 mg sodium, 23.2 g carbohydrate, 2.8 g dietary fiber, 4.9 g sugars, 38.7 g protein

Exchanges: 1 1/2 carbohydrate, 5 lean meat, 1/2 fat

— Recipe by Linda Gassenheimer

Saffron rice

Makes: 2 servings


1 teaspoon olive oil

1 cup 10-minute brown rice (to make 1 1/2 cups cooked rice)

2 cups water

1/8 teaspoon saffron

Salt and freshly ground black pepper


Heat olive oil in a medium-size nonstick skillet over medium heat. Add rice and toss 1 minute. Add water and saffron. Bring to a simmer and cover. Simmer 10 minutes. Add salt and pepper to taste. Serve with halibut.

Nutrition information per serving: 170 calories, 34 calories from fat, 3.8 g total fat, 0.6 g saturated fat, 2.1. g monounsaturated fat, 0 mg cholesterol, 10 mg sodium, 34 g carbohydrate, 2 g dietary fiber, 0 g sugars, 3 g protein

Exchanges: 2 starch, 1/2 fat

— From “Fast and Flavorful Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order the book call 1-800-232-6733 or order online at

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