Pan-Seared Halibut with Citrus Glaze and Quinoa Salad

Ingredients

4 halibut fillets (6 oz each)
1/4 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated ginger
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste

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Pan-Seared Halibut with Citrus Glaze and Quinoa Salad

Created by: Howcan Team

Ingredients

4 halibut fillets (6 oz each)
1/4 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated ginger
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions

In a small saucepan, combine 1/4 cup orange juice, 1/4 cup lemon juice, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon grated ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze thickens. Set aside.
Season the halibut fillets with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the halibut fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Brush the citrus glaze over the fillets during the last minute of cooking.
In a large bowl, combine 2 cups cooked quinoa, 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, and 1/4 cup fresh parsley. Drizzle with 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper, and toss to combine.
Divide the quinoa salad among 4 plates and top each with a pan-seared halibut fillet. Serve immediately and enjoy!

Main Course Salad

Healthy

The history of Pan-Seared Halibut with Citrus Glaze and quinoa salad can be traced back to the Pacific Northwest, where the region's abundant seafood and fresh produce inspire innovative culinary creations. Renowned chefs in Seattle and Portland have elevated this dish to new heights, infusing it with their signature flair and creativity. The succulent halibut is expertly seared to perfection, then drizzled with a zesty citrus glaze that adds a burst of flavor. The accompanying quinoa salad, with its vibrant mix of vegetables and herbs, provides a delightful contrast in texture and taste. Today, the best version of this dish can be savored at upscale seafood restaurants along the West Coast, where the quality of the halibut and the balance of flavors in the citrus glaze are paramount. For a unique twist, some chefs incorporate local ingredients such as foraged mushrooms or microgreens, adding a touch of regional authenticity to the dish. Whether enjoyed at a fine dining establishment or prepared at home, Pan-Seared Halibut with Citrus Glaze and quinoa salad is a culinary delight that captures the essence of the Pacific Northwest's bountiful harvest from land and sea.

35 min

350 calories

Instructions

In a small saucepan, combine 1/4 cup orange juice, 1/4 cup lemon juice, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon grated ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze thickens. Set aside.
Season the halibut fillets with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the halibut fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Brush the citrus glaze over the fillets during the last minute of cooking.
In a large bowl, combine 2 cups cooked quinoa, 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, and 1/4 cup fresh parsley. Drizzle with 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper, and toss to combine.
Divide the quinoa salad among 4 plates and top each with a pan-seared halibut fillet. Serve immediately and enjoy!

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