BROILED HALIBUT WITH GREEN OLIVE RELISH & SPICY LEMON QUINOA

(for the quinoa)
1 cup quinoa
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup extra-virgin olive oil
1/2 cup toasted pine nuts
1/2 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

(for the olive relish)
1 cup green olives, pitted and coarsely chopped
2 tablespoons chopped flat-leaf parsley
Zest of 1 lemon
1 tablespoon lemon juice or champagne vinegar
1 tablespoon extra-virgin olive oil

(for the halibut)
1 lemon, sliced in half
4 center-cut halibut fillets (7 to 8 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

METHOD
Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, and pour in 2 cups of water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 10 to 15 minutes (but check the package for exact cooking times)

Meanwhile in a medium bowl add the lemon juice, lemon zest, cumin, cayenne, a grinding of black pepper, and olive oil. Whisk to combine.

Pour the cooked quinoa into the bowl with the dressing and stir until coated. Gently fold in the pine nuts and parsley then season with salt and pepper. This salad can be served warm or at room temperature.

Next make the relish. In a medium bowl, stir together olives, parsley, lemon zest, and olive oil. Done.

And finally the fish. Preheat your broiler. Slather both sides of the halibut with olive oil, spritz with lemon juice and season with salt and pepper. Place the halibut on a rimmed baking sheet and slide under the broiler and cook for about 2 minutes per side, depending on the thickness of your fish. Mine was about 1 inch.

To serve, mound the spicy lemon quinoa on a plate, top with a piece of halibut and spoon over the green olive relish.

Serves 4

from WellFed