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. It’s healthy, delicious and refreshing. You can make this year-round but it’s especially good in the summer months when tomatoes are in season. The salsa can be made in advance so at dinnertime you just have to prepare the quinoa and fish. I have eaten this warm, cold and at room temperature. It’s makes for an easy dinner hour and if the kids and adults are eating separately nothing has to be reheated!
4 pieces of fresh, wild caught halibut,
1 cup quinoa, cooked
Salsa
2 pints grape tomatoes, quartered or halved
4-5 green onions, sliced
1/2 cup capers
1 small can of black olives
5-6 oz crumbled feta
1 tbsp dried thyme
4-5 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
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.
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