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Pan-Seared Halibut with Quinoa
Created by: Howcan Team
Ingredients
- 4 halibut fillets (6 ounces each)
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Rinse the quinoa under cold water and drain well.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- In a small bowl, mix together the salt, black pepper, paprika, and garlic powder. Season both sides of the halibut fillets with the spice mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the halibut fillets and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Divide the cooked quinoa among 4 plates and top with the pan-seared halibut fillets.
- Garnish with chopped parsley and serve with lemon wedges on the side.
- Enjoy your delicious and healthy pan-seared halibut with quinoa!
The history of Pan-Seared Halibut with Quinoa can be traced back to the Pacific Northwest, where the abundance of fresh halibut and the popularity of quinoa as a healthy grain alternative inspired chefs to create this dish. Renowned chefs in Seattle and Portland, such as Tom Douglas and Vitaly Paley, have put their own spin on this dish, incorporating local ingredients and innovative cooking techniques. The dish has gained popularity for its light and flaky halibut, perfectly seared to golden brown, and the nutty, fluffy quinoa that complements the fish beautifully. Today, the best versions of this dish can be found in upscale seafood restaurants along the West Coast. The key to getting this dish right lies in the perfect sear on the halibut and the fluffy texture of the quinoa, which should be cooked with care to ensure it's not mushy. An alternative method for making this dish is to grill the halibut for a smoky flavor and to add a refreshing citrus vinaigrette to the quinoa for a burst of tangy flavor.
30 min
4
350 calories
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