Ingredients
16ozhalibut filets,about 2-inches thick
½cupquinoa,rinsed, uncooked
¼tspsalt,plus more for seasoning
freshly ground black pepper,for seasoning
¼cupgrapeseed,or vegetable oil
2cupsbaby tomatoes,cut in half
¼cupkalamata olives,pitted, sliced
¼cupshallots,minced
1garlic clove,minced
1tbspred wine vinegar
1tbspfresh parsley,or 1 tsp dried parsley, minced
1tbspfresh basil,thinly sliced
lemon juice,squeezed, for serving
lemon slices,for serving
Preparation
Blot the halibut filets with paper towels to remove as much excess moisture. Set aside.
Boil 1 cup of water in a small saucepan. Add the uncooked quinoa and reduce the heat to medium, stirring occasionally. Cook for about 10 minutes. Set aside.
Season both sides of the halibut filets with salt and pepper. Heat the oil in a large skillet over high heat.
Once the oil is very hot and begins to simmer, carefully add each filet to the pan skin-side-up. Press down on the fish for a few seconds with a spatula.
Reduce the heat to medium-high and cook the halibut, without moving it for about 5 minutes until it is golden brown on the bottom edges. Carefully flip and reduce the heat to medium.
Cook for about 4 minutes until the internal temperature reaches 140 degrees F. Turn off the heat, transfer the fish to a paper-towel-lined plate.
Drain some of the oil from the skillet, saving about 1 to 2 tablespoons inside the skillet.
Heat the skillet over medium heat. Add the tomatoes, olives, shallots, garlic, red wine vinegar, and ¼ teaspoon of salt.
Stir and cook for about 4 minutes until the tomatoes begin to release some of their juices. Add the cooked quinoa, parsley, and basil. Mix to combine.
Place the cooked fish on top, squeeze a little lemon juice over everything, turn off the heat, and serve with lemon slices. Enjoy
