A flavorful herb and spice paste tops seared halibut fillets served over quinoa and asparagus.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 |
Ingredients
- 1 1/2 teaspoons ground cumin
- 2 1/2 cups loosely packed cilantro leaves and stems (about 1 bunch)
- 3/4 cup loosely packed parsley leaves (about 1/2 bunch)
- 1/3 cup extra-virgin olive oil
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
- 1 clove garlic, grated
- Zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
- Kosher salt
- 3/4 cup quinoa (red or white)
- 1 bunch asparagus, trimmed and cut into 1-inch lengths
- 1 small white onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- Four 4-ounce skinless halibut fillets
- Kosher salt and freshly ground black pepper
Instructions
- Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate.
- Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside.
- Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper.
- Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish).
- Divide the quinoa among serving plates. Top with the fish and charmoula.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 539 |
| Total Fat | 36 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 56 mg |
| Sodium | 669 mg |