How To Make Pan-Seared Halibut with Quinoa
Enjoy a serving of gluten-free, flaky fish with this easy pan seared halibut, made filling with tender quinoa, and made in just under 30 minutes!
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
Cover any leftovers and store them in the refrigerator for a few days. Reheat as desired.
- Calories: 413.56kcal
- Fat: 7.59g
- Saturated Fat: 1.24g
- Monounsaturated Fat: 3.12g
- Polyunsaturated Fat: 2.28g
- Carbohydrates: 35.11g
- Fiber: 5.21g
- Sugar: 2.94g
- Protein: 49.54g
- Cholesterol: 111.13mg
- Sodium: 578.65mg
- Calcium: 78.86mg
- Potassium: 1460.41mg
- Iron: 3.68mg
- Vitamin A: 89.80µg
- Vitamin C: 14.35mg
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Pan-Fry & Skillet