Herb-Crusted Halibut With Quinoa Salad Recipe

About this recipe

This light and flavorful pescatarian dinner features tender halibut fillets oven-steamed to perfection, paired with a refreshing quinoa salad of cucumber, apple, and capers. A zesty lemon-herb dressing ties it all together for a satisfying meal.

Ingredients

• 30G Primi Piatti Thyme Flakes
• 25 g Parsley
• 175 g Lemon - Imported
• 400 g Pastazara Finely Chopped Tomatoes
• 3 pcs Cucumber Green
• 2 Pieces Daily Apple (Sebu)
• 1 pack (400 g) Amayu Quinoa Seeds
• 1 kg Supreme Harvest Iodized Salt
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 450 g American Garden Green Pitted Olives
• 100 g Everest White Pepper

Instructions

1. 1. Preheat the oven to 450 degrees F.
2. 2. Using a vegetable peeler, remove one strip of peel from the lemon and place it in a food processor along with 4 sprigs of thyme and 3 tomatoes. Pulse until almost pureed.
3. 3. Pour the tomato-thyme mixture into a medium-mesh strainer set over a large bowl. Let it stand to extract the liquid.
4. 4. In a small bowl, grate the remaining lemon peel. Stir in 2 tablespoons of parsley, 2 tablespoons of avocado oil, and half of the parsley. Let the mixture stand to develop flavors.
5. 5. Rinse 1 cup of quinoa under cold water, then cook it according to the package instructions. Once cooked, fluff with a fork and stir in the remaining parsley.
6. 6. In a small baking pan, combine 1/8 teaspoon of salt, white pepper, and 2 tablespoons of avocado oil. Stir to coat the bottom evenly.
7. 7. Roast the mixture in the preheated oven for 10 to 12 minutes, or until fragrant and slightly golden.
8. 8. While the mixture cooks, finely chop the remaining tomato and transfer it to a medium bowl. Add 1/2 cucumber (diced), 1 apple (diced), 1 tablespoon of green olives, and the lemon-herb dressing. Season with 1/8 teaspoon each of salt and white pepper, then stir until well combined.
9. 9. Using a rubber spatula, press down on the tomato-thyme mixture in the strainer to extract as much liquid as possible. Discard the solids.
10. 10. Divide the tomato liquid and cooked quinoa evenly among 4 servings. Spoon the cucumber-apple mixture over the quinoa and serve immediately.