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Halibut with Roasted Cauliflower & Quinoa

20131227-095329.jpg This time of year, during the busy Holiday season, with many rich meals consumed, I am always looking for healthy meals to counterbalance them. I am also looking for quick, easy & healthy options that can be made after a long day at the shops. This is one we had the other evening and it hits the mark with all the above criteria. It is what I call my monochromatic meal. All creamy colors set atop a white plate or bowl. Soothing visually as well as tasty.

Preheat oven to 400 degrees. In a baking dish put 2 pieces of halibut in, then pour over those pieces a bit of white wine, extra virgin olive oil, and fresh lemon juice. Then sprinkle the fish with salt & pepper. The liquids will help poach and steam the fish while it is in the oven, while also reducing and becoming a bit of a sauce you spoon over at the end. Put this dish into the oven. Then cut up a cauliflower and put the pieces onto a baking sheet and douse with EVOO and salt and pepper. Add that to the oven so both things are cooking at the same time. Both should take close to a half hour. Check several times, shaking the cauliflower around on the baking sheet. Also carefully ladle those yummy juices over the fish a few times too. This will keep the fish moist, brown the top a bit, and add more overall flavor. While things are cooking away in the oven, cook quinoa according to package instructions. It takes around 15 minutes, so it will be done shortly before fish and cauliflower are ready. Add a splash of olive oil, a splash of lemon juice, or use chicken stock in place of water to add extra flavor to the quinoa. Or not. Is not necessary, but it will add more flavor so keep that in mind other times you are preparing quinoa. It is a super healthy whole grain I just adore. Works great in place of rice. Is super filling too. I could go on and on about quinoa. When the fish is cooked through and the cauliflower is nice and caramelized, plate it all up. Snuggled the cauliflower next to a heaping portion of quinoa and place the fish atop the grains. Spoon over some of the reduced remaining liquid from the fish dish over the halibut and quinoa. Dinner is served.

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