I dared myself to pair a “Brazilian” recipe with a “Jamaican” recipe, and I got a decent meal out of it. The recipe for “Brazilian-Style Baked Fish,” from the American Institute for Cancer Research, produced a flavorful, thick sauce. Halibut is a nice “fishy” fish, which packs more punch than tilapia, say, which is the fish I often default to.

I sauteed my onion, bell pepper, and garlic for 5 minutes 30 seconds. I did not add the recommended chile paste (in the interest of my young child’s palate). I figured the brave adults could drizzle a bit of heat on their own servings. After simmering and thickening the sauce for 20 minutes on the stove top, I baked the combination of sauce, halibut, and shrimp for 33 minutes. The delicious sauce required none of the spice after all, because it was that tasty.

Now for my wacky side dish: I made the “Jamaican Rice,” from Allrecipes.com, where an unashamed sweetness prevailed. I cooked my onion and Cortland apple for 6 minutes. My brown rice needed 50 minutes to cook. I added 1 1/2 tsp. salt to the final mix, which was colored brown due to the curry powder and the dark molasses and the bananas. After all that cooking, the apple managed to melt away. I was left with this too-sweet rice dish, which may have been overwhelming on its own, but was quite edible when combined with the savory fish stew that I made. So it worked. If you like a sweet thing, or need to balance the meal with one, try this rice.

PRICES
Halibut Fillets (1 1/2 lbs.) = $17.04
Shrimp (8 oz.) = $6.17
Cortland Apple = .50¢

RECIPES: fish baked in a thick sauce is smart and satisfying; sweet rice is crazy but can stand next to a savory cousin
PREP TIMES: this combined meal could be eaten after 90 minutes of prepping/cooking
TASTES: simmered tomato sauce, fresh herbs, and a splash of lime juice create a flavorful sauce for baked halibut and shrimp; if you can fathom apple, curry, molasses, banana, and coconut cooked with rice until thick and cloying, then you can handle this one

Next time, I will cook “General Tao Chicken,” from Allrecipes.com, along with “Spring Vegetable Pilaf,” from Secrets of Good-Carb Low-Carb Living, by Sandra Woodruff. See my meal when you return to my site on Sunday, April 25.