Saturday, September 26, 2020

Home Eat & Drink Mary's Recipes: Halibut with Quinoa Salad

Mary's Recipes: Halibut with Quinoa Salad

More and more chefs are pairing proteins with cereals, and I don’t mean Cap’n Crunch. While quinoa is technically a pseudo-cereal, according to the Whole Grains Council, it pairs perfectly with halibut in this recipe.


Halibut with Quinoa Salad

Serves 4

4 6-oz. halibut fillets
2 Tbsp. olive oil
2 cups quinoa
4 cups vegetable stock
1/2 tsp. sea salt
3 Tbsp. extra virgin olive oil
1/4 cup diced zucchini
1/4 cup diced yellow squash
1/4 cup cherry tomatoes, quartered
1/4 cup edamame, shelled
1 Tbsp. diced shallots
1 tsp. chopped garlic
Salt and pepper to taste
2 Tbsp. favorite extra virgin olive oil to finish

Rinse the quinoa in cold water twice. Put the vegetable stock and quinoa in a heavy pot and bring to a boil. Cover the pot and reduce heat to low. Cook for 15 minutes. Fluff with a fork and lay out on a sheet pan to cool.

Heat oven to 350 degrees. In an ovenproof pan, sear halibut in oil until golden brown on one side; flip and place in oven for 8–10 minutes or until done.

Saute the zucchini and squash in 3 Tbsp. olive oil. Reduce the heat to medium and add the quinoa, shallots, garlic, edamame and tomatoes. Add a little more vegetable stock and heat it all through. Finish with a little of your favorite olive oil, and salt and pepper to taste.

Place the warm quinoa salad on the bottom of a shallow bowl. Place cooked halibut on top and season with your favorite olive oil.

-Mary Brown Malouf

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