Wednesday, July 9, 2014

Halibut with Quinoa & Mediterranean Salsa

My friend McCay brought this to me and Allen after I had surgery a couple years back and it has become a staple in our house. I don't think Allen ever gets tired of it!

Fish
4 pieces of fresh, wild caught halibut with skin trimmed off, baked or grilled

Quinoa
Cook 1 cup quinoa according to package directions.

Salsa
2 pints grape tomatoes, quartered or halved
3-4 green onions, sliced
1/2 cup capers
1 small can of black olives
5-6 oz crumbled feta
1 tbsp dried thyme
juice from one lemon
olive oil, enough to coat the salsa- about 1/4 cup

Combine all salsa ingredients in container and refrigerate 4 hours to overnight so that all of the flavors meld together.

Place cooked quinoa in the four bowls.  Place a piece of halibut on top of quinoa in each bowl.  Top fish with salsa.

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