Poached Halibut with Red Quinoa Salad and Parsley Oil (Spa Cuisine)
Ingredients:
- 4 ounces Red Quinoa
- 1-14 ounce can adzuki beans, drained and rinsed
- 1 cup grape tomatoes, cut in half
- 1 bunch scallions, thinly sliced
- 1 bunch Italian parsley, chopped, about 1 cup
- Juice of 1 lemon
- 3 tablespoons Extra Virgin Olive Oil
- 2 teaspoons toasted sesame oil
- Kosher salt and pepper to taste
- 2 sprigs fresh thyme
- 1 1/2 pounds Halibut filets
- Kosher salt and pepper
- 1 cup micro greens or pea shoots
Method:
1. Cook quinoa according to package directions. When the quinoa is cooked and still warm add the tomatoes, beans, scallions, 1/4 cup parsley, 1/2 the lemon juice, 1 tablespoon olive oil and the sesame oil. Mix until everything is well combined, season with salt and pepper to taste, cover until ready to serve.2. Bring a small saucepan of water to a boil. Prepare a bowl of ice water. Blanch 3/4 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water. Drain and squeeze out excess water and pat dry. Place parsley in a blender and puree with remaining the olive oil until smooth and bright green. Loosen the sauce slightly with 2-3 tablespoons of water and season with salt and pepper to taste.
3. Place 2 cups of water in a large straight- sided skillet with the juice of the lemon and sprigs of thyme. Cover and bring to a boil over medium high heat. Season the fish with 1/4 teaspoon each salt & pepper. Reduce the heat to medium low and add the fish to the skillet; cover and gently simmer until the fish is just cooked through, about 7 minutes.
4. Remove the halibut using a slotted spoon and place onto 4 dinner plates. Divide the quinoa onto the plates with the fish. Drizzle the parsley oil over everything and garnish with micro greens or pea shoots.
Serves: 4
Active Time: 30 minutes
Total Time: 40 minutes