Cider-flavored halibut is topped with tomatoes and served with saffron rice.

¼ cup flourSalt and freshly ground pepper¾ pound halibut2 teaspoons olive oil3 medium garlic cloves, crushed2 medium tomatoes, cut into 1-inch pieces (about 2 cups)1 cup hard ciderPlace flour on a plate and add salt and pepper to taste. 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 and sprinkle with salt and pepper. Add garlic, tomatoes and cider to the skillet. Simmer 5 minutes. Return fish to skillet and cook in sauce 4 minutes. Remove fish to dinner plates and spoon on sauce.