Steamed Halibut With Lemon Olive Quinoa Salad Food

SPICY LEMON QUINOA

Steps:

• Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
• Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.

GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA

Steps:

• Place halibut in a baking dish large enough to lay fillets flat without overcrowding; season with zest, thyme, and chopped parsley. Cover, and refrigerate at least 4 hours or overnight.
• Heat grill pan over high heat until very hot. Allow fillets to return to room temperature before cooking, about 15 minutes; just before cooking, toss fennel, fleur de sel, 3 tablespoons olive oil, and remaining 1 tablespoon lemon juice in a large bowl.
• Brush fish on both sides with remaining 2 tablespoons olive oil and season with salt and pepper; place on grill, and cook, rotating once 90 degrees, until nicely colored, 2 to 3 minutes. Turn, and cook until it begins to flake and separate a little, being careful not to overcook the fish.
• Gently toss arugula and herbs with fennel; season with salt and pepper. Arrange salad on a serving platter, place fish on top, and spoon salsa over halibut. Serve with remaining salsa on the side.

STEAMED HALIBUT

Steps:

• Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

STEAMED HALIBUT WITH LEMON OLIVE QUINOA SALAD

Steps:

• Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.
• Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.
• In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.
• Top fish with olive mixture and serve immediately with quinoa.