The TENA Kitchen Recipe of the Month - July '16

Halibut with Broccoli-Quinoa Pilaf

Pilaf

  • 1 tbsp Olive oil
  • 1 Small onion, chopped
  • 1 cup Quinoa
  • 1 cup Water
  • 1/4 tsp Salt
  • 3 cups Chopped broccoli
  • 1/4 cup Dried cranberries
  • 1/2 cup Slivered almonds
  • 2 Green onions, sliced

Fish

  • 4 Pieces Halibut, each (6 oz ea.)
  • 1/4 tsp Salt
  • 4 tsp Grated lemon rind

Pilaf:

  • In a medium saucepan, heat 1 tsp olive oil over medium-high heat.
  • Add the chopped onion and cook 3 minutes, stirring occasionally, until softened.
  • Meanwhile, place quinoa in a fine mesh sieve and rinse thoroughly.
  • Add the quinoa, 1 cup water and 1/4 tsp salt to the saucepan and bring to boil. Reduce heat and simmer for 10 minutes.
  • Add broccoli and dried cranberries and simmer for 8 minutes or until broccoli and quinoa are tender and no liquid remains.
  • Stir in the almonds and green onions.

Fish:

  • Heat remaining 2 tsp olive oil in a non-stick frypan over medium high heat.
  • Season halibut with 1/4 tsp salt.
  • Cook halibut 3-4 minutes per side, or until opaque.
  • Sprinkle halibut with grated lemon rind and serve with Pilaf.
  • Makes 4 servings.