Wednesday, October 6, 2010

Halibut + Quinoa Mmmmm!

I made this meal last night, and it was so delicious I had to share. I felt like getting a little creative, and sticking to my pledge to eating healthy, fish and quinoa seemed to fit the bill nicely. The Food Network has been my go to for recipes lately - and these definitely did the trick.

-2 tablespoons grapeseed oil
-4 (6-ounce) halibut fillets
-1 tablespoon salt
-1 tablespoon cracked black pepper
-2 sprigs fresh thyme
-1 lemon, juiced
-1 tablespoon olive oil
-1 1/2 cups halved heirloom tomatoes
-1 teaspoon chopped garlic
-2 tablespoons freshly chopped parsley leaves
In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
Then I needed a side dish, and since I had some quinoa on hand I made a quinoa pilaf with pine nuts. I love that quinoa is packed full of nutrients, as opposed to regular white rice, as it includes a high protein content and is a good source of dietary fiber. Enough with the health talk - here is the recipe:

-2 cups chicken broth
-1 cup quinoa, rinsed
-1/4 cup pine nuts
-1 tablespoon olive oil
-1/2 large onion, chopped
-1/3 cup chopped fresh parsley leaves
-Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender. Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes. When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

If you end up trying it out, please let me know how it turns out!
Photo Credit: Me, sorry for the iPhone photography.

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