Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables

Name: Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables
Yield: 6 servings
Ingredients: 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 whole almonds (toasted, crushed); Salt and pepper (as needed)

Created by Chef Anthony Rose, of The Drake Hotel in Toronto, for Almond Board of California

Using a blend of fresh herbs, the tangy zest of lemon and the crunch of toasted almonds, this light, savoury halibut dish is perfect for spring.

Photo courtesy of Almond Board of California

Servings

6servings

Servings

6servings

Course Dinner
Cuisine Fish & Seafood, Grains, Vegetables

Ingredients

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 whole almonds toasted, crushed
Salt and pepper as needed

Servings: servings

Units:

Ingredients

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 whole almonds toasted, crushed
Salt and pepper as needed

Servings: servings

Units:

Course Dinner
Cuisine Fish & Seafood, Grains, Vegetables

Instructions

Preheat oven to 375°F (190°C).
Rinse quinoa thoroughly and place into a rice cooker with 3 cups (750 ml) 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 (5 mL) 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 Notes

Per serving: 893 calories, 51 g fat (13 g saturated fat), 51 g protein, 60 g carbohydrates, 14 g fibre, 86 mg cholesterol, 177 mg sodium

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