4-5 green onions, sliced
1/2 cup capers
1 small can of black olives
5-6 oz crumbled feta
1 tbsp dried thyme
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. Drizzle olive oil over fish. Sprinkle Greek seasoning and fresh pepper over fish. Cook your fish either on the grill or bake in the oven.
Place cooked quinoa in the four bowls. Place a piece of halibut on top of quinoa in each bowl. Top fish with salsa.