Golden Quinoa Crusted Halibut

Due to its high nutrient content and versatility, quinoa is a health food favorite. This recipe takes advantage of quinoa's unique attributes and it is prepared as both a crunchy golden crust and an airy-yet filling, rice alternative. The nutty flavor of the quinoa does not over power but actually compliments the Halibut's buttery, slightly sweet, and savory flavor. Served with a bed of seasoned vegetables, this is an impressive and easy dish to cook that is suitable for any special occasion.

• Time and Serving Size

  Time:

  Prep: 7min

  Cook: 20min

  Serving Size: 2

• Ingredients

  2 x 8 oz Halibut portions

  fresh garlic (or garlic granules)

  onion powder

  salt

  pepper

  1 orange

  1 cup tricolor quinoa (uncooked)

  3 shallots

  2 zucchini

  1 cup Mushrooms (optional)

  sesame oil for drizzling

  ⅓ cup flour (for dredging)

  2 tablespoons sour cream (for dredging)

  2 cups spinach

• Nutrition

  Nutrition per serving

  Calories, 644.71kcal, 32% DV

  Total Fat, 16.85g, 24% DV

  Carbs, 91.32g, 35% DV

  Sugars, 12.56g, 14% DV

  Protein, 32.8g, 66% DV

  Sodium, 488.08mg, 24% DV

  Fiber, 11.38g, 41% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 9.1/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 7g, 14% DV

  Fiber, 11g, 41% DV

  Protein, 33g, 66% DV

  Potassium, 1255mg, 36% DV

  Magnesium, 95mg, 25% DV

  Iron, 6mg, 42% DV

Step 1

In a rice cooker or pot cook 1 cup of quinoa.

Step 2

Meanwhile, wash and zest an orange and then set aside. Chop zucchini, shallots, and mushrooms then arrange in a large pan. Drizzle with olive oil and season generously with salt, garlic, onion. Squeeze 1/4 of orange lightly over everything.

Step 3

Prep a crusting station: Spread some cooked quinoa onto a large plate, spread flour onto another plate or shallow bowl, in another small bowl add sour cream.

Step 4

Prep a crusting station: Spread some cooked quinoa onto a Pat dry the halibut, then dredge the halibut through the flour, one side only! Then dredge through or spread a thin layer of sour cream onto the fish. Then place the fish sour cream side down onto the cooked quinoa and press firmly to create a crust. The quinoa should be a thin, tightly packed layer. Season both sides of the fish with paprika, garlic, onion, salt, and pepper, and orange zest.

Step 5

Drizzle sesame oil in the pan on medium high heat. Place fish crust side down into pan. Drizzle top of fish with more orange zest and orange juice. Cook for 5 minutes then flip the fish if it starts to break leave it a minute longer.

Step 6

Meanwhile, cook the vegetables.

Step 7

Lift fish, drizzle a little more sesame oil if needed, flip the fish. Cook on the other side until the crust is cooked and internal temperature of the fish is 145F. (About 4 minutes.)

Step 8

Flip fish once more to quinoa side and cook for 2 minutes for a crispier crust. Repeat for all portions of fish. Once the vegetables are done cooking, mix the remaining quinoa into the vegetables.

Step 9

To serve, arrange vegetables onto a plate and place the fish crust side up. If you would like, add some of the remaining quinoa with light squeeze of orange over the fish and the quinoa.