halibut with red quinoa


Jewels Says  •  I believe halibut is one of the easiest fish to like. I use it as my “starter” fish for non-fish eaters and kids. It is so important to make the fish experience a good one for someone new to fish!

Halibut works for grilling, which provides fantastic results. But, although I love my grill, I have to admit it is even easier to cook in a pan. I use the restaurant technique of searing both sides in a pan and then finishing the fish in the oven. With a great pan, you can sear the fish and put the entire pan in the oven as you plate up the remainder of the meal. When you take the pan out of the oven, it is very, very important that you remember to use a thick towel or mitt because the handle will be just as hot as the pan and you can seriously burn yourself. After the pan is out of the oven, it is still easy to forget and grab that super-heated handle, so I keep the towel or mitt on it until it has cooled!

I serve this quinoa to add great texture. The sweet flavor of the yams works really well with the fish!

serves 4-6the fish1 ½ pounds halibut
½ cup Jewels’ Fantastic Fish Marinade (page 00)

the quinoa
2 cups plain cooked quinoa (from Quinoa with Crunchy Veggies and Fresh Herbs, Page 00)
¼ cup Jewels’ Fantastic Fish Marinade

the yams2 whole yams,    cut into ¼-inch disks
6 thyme sprigs, leaves only, chopped fine
½ rosemary sprig, leaves only, chopped fine
½ cup extra virgin olive oil
salt and pepper
¼ cup fresh squeezed orange juice (optional)

  1. If using a grill, light it so it has a chance to get nice and hot.
  2. Prepare Jewels’ Fantastic Fish Marinade and pour ½ cup of marinade over halibut.  Cover fish and let marinate in the refrigerator for 5 minutes to 1 hour.
  3. In a medium-size mixing bowl, toss yam disks in with herbs, salt and pepper, oil, and orange juice. Grill until soft on the barbecue or in a grill pan on the stove. Place on a plate and cover with foil to keep warm.
  4. Toss the quinoa with a ¼ cup fish marinade (you can serve this warm or cold, but I prefer room temperature).
  5. Remove the fish from the marinade and grill until opaque. Serve with the quinoa and yams.

Jewel’s smart idea 
Make extra quinoa for Quinoa with *Crunchy Veggies and Fresh Herbs. With leftover fish and quinoa, you can use some avocado to make a yummy Nori Wraps (*Japanese Burritos) (*see cookbook, The Family Chef).