If you are looking for a fish dish that’s easy and delicious – look no further! We are fish and seafood lovers and this recipe is fresh and in season right now.
- 2 cups yellow quinoa
- 1 bunch asparagus, cut into 6 pieces on the bias
- 4 cups sugar snap peas, cut into 4 pieces on the bias
- 2 cups shelled green sweet peas
- 1/2 lemon, zest and juice
- 1/4 bunch chives, finely chopped
- 1/4 bunch tarragon, finely chopped
- 3 oz. extra virgin olive oil
- 6 (5) oz halibut filets
- 2 sprigs fresh dill
- 2 lemons, thinly sliced
- 1/4 lb unsalted butter
- 1/4 cup white wine
- 1 cup toasted chopped almonds
- Salt and pepper, as needed
- Preheat oven to 375°F.
- Rinse quinoa thoroughly and place into a rice cooker with 3 cups of water; Cook until done.
- Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby. Blanch asparagus, snap peas and sweet peas by placing them into the boiling water for about 1 minute. Strain and remove to ice water for another minute to stop the cooking. Drain well and set aside.
- Remove quinoa from rice cooker, place into a large bowl and mix together with lemon zest, chives, tarragon and olive oil. Season to taste with salt & pepper Season fish with salt and pepper and place onto a parchment-lined sheet tray. Place a sprig of dill onto each piece of fish; layer each with 3-4 lemon slices and top with 1 tsp. butter. Splash with white wine and cook uncovered approximately 7 minutes.
- While the fish is cooking, brown the remaining butter in a pan over medium high heat. Add the remaining lemon juice and blanched vegetables and toss quickly. Season to taste and add toasted almonds to vegetables.
- To serve, arrange quinoa and fish on a plate and spoon vegetables around and over the fish.
*Recipe courtesy of California Almonds