Oven-Steamed Halibut
Ingredients
- 1 lemon ⓘ
- 4 sprig thyme ⓘ
- 4 medium ripe tomatoes ⓘ
- 2 tbsp. packed fresh dill leaves ⓘ
- 2 tbsp. Extra virgin olive oil ⓘ
- 1/4 c. packed fresh flat-leaf parsley leaves ⓘ
- 1 c. quinoa ⓘ
- 4 piece skinless halibut fillet ⓘ
- salt ⓘ
- Pepper ⓘ
- 1/2 seedless (English) cucumber ⓘ
- 1 Honeycrisp apple ⓘ
- 1 tbsp. capers ⓘ
Instructions
- Preheat oven to 450 degrees F.
- With vegetable peeler, remove 1 strip peel from lemon.
- Place in food processor along with thyme sprigs and 3 tomatoes.
- Pulse until almost pureed.
- Pour mixture into medium-mesh strainer set over large bowl; let stand.
- Into small bowl, from lemon, grate remaining peel and squeeze 3 tablespoons juice.
- Stir in dill, oil, and half of parsley.
- Let stand.
- Cook quinoa as label directs.
- Stir in remaining parsley.
- Place halibut in small baking pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
- Fill pan with hot water to come one-third of the way up sides of fillets.
- Roast 10 to 12 minutes or until halibut just turns opaque throughout.
- Meanwhile, finely chop remaining tomato.
- Transfer to medium bowl along with cucumber, apple, capers, lemon-oil mixture, and 1/8 teaspoon each salt and freshly ground black pepper.
- Stir until well mixed.
- With rubber spatula, press down tomato-thyme mixture in strainer to extract liquid; discard solids.
- Divide tomato liquid and quinoa among 4 plates.
- With slotted spatula, remove halibut from water; place on top of quinoa.
- Top with cucumber mixture.
Nutrition & Diet Analysis (per serving)
487
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).