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!
Serves:
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
Instructions
-
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
Recipe Notes
Cover any leftovers and store them in the refrigerator for a few days. Reheat as desired.
Nutrition
- Calories:Â 413.56kcal
- Fat:Â 7.59g
- Saturated Fat:Â 1.24g
- Monounsaturated Fat:Â 3.12g
- Polyunsaturated Fat:Â 2.28g
- Carbohydrates:Â 35.11g
- Fiber:Â 5.21g
- Sugar:Â 2.94g
- Protein:Â 49.54g
- Cholesterol:Â 111.13mg
- Sodium:Â 578.65mg
- Calcium:Â 78.86mg
- Potassium:Â 1460.41mg
- Iron:Â 3.68mg
- Vitamin A: 89.80µg
- Vitamin C:Â 14.35mg
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