Name: Oven-Steamed Halibut
Prep time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 lemon; 4 sprig thyme; 4 medium ripe tomatoes; 2 tbsp. packed fresh dill leaves; 2 tbsp. Extra virgin olive oil; 1/4 c. packed fresh flat-leaf parsley leaves; 1 c. quinoa; 4 piece skinless halibut fillet; salt; Pepper; 1/2 seedless (English) cucumber; 1 Honeycrisp apple; 1 tbsp. capers

Step 1Preheat oven to 450 degrees F.

Step 2With vegetable peeler, remove 1 strip peel from lemon. Place in food processor along with thyme sprigs and 3 tomatoes. Pulse until almost pureed. Pour mixture into medium-mesh strainer set over large bowl; let stand.

Step 3Into small bowl, from lemon, grate remaining peel and squeeze 3 tablespoons juice. Stir in dill, oil, and half of parsley. Let stand.

Step 4Cook quinoa as label directs. Stir in remaining parsley.

Step 5Place halibut in small baking pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Fill pan with hot water to come one-third of the way up sides of fillets. Roast 10 to 12 minutes or until halibut just turns opaque throughout.

Step 6Meanwhile, finely chop remaining tomato. Transfer to medium bowl along with cucumber, apple, capers, lemon-oil mixture, and 1/8 teaspoon each salt and freshly ground black pepper. Stir until well mixed. With rubber spatula, press down tomato-thyme mixture in strainer to extract liquid; discard solids. Divide tomato liquid and quinoa among 4 plates. With slotted spatula, remove halibut from water; place on top of quinoa. Top with cucumber mixture.

Oven-Steamed Halibut

Ingredients

Directions

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