Emily Madden from H-E-B Cooking Connection shares a recipe.
The recipe, which serves four, is as follows:
4 halibut fillets
1 bottle Cookwell & Company Honey Lime Vinaigrette
1 Tbsp Adams Reserve Ranchero Seasoning
2 cups cooked couscous
6 oz HEB mild pico de gallo
Chopped cilantro for garnish
* Use 1/2 bottle of the vinaigrette to marinate the halibut for about 30-60 minutes.
* Heat a skillet over medium high heat. Add in a few tablespoons olive oil and allow to heat. Cook fish for 3-4 minutes per side.
* In the meantime, mix remaining vinaigrette, Ranchero, and pico de gallo into the couscous.
* Serve fish over couscous and garnish with cilantro.