Citrus Grilled Halibut with Quinoa
Ingredients
2 cups plus 2 ½ tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice, divided
2 tbsp.
walnut oil
1 ½ tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 tbsp.
chopped fresh cilantro, divided
1 tsp.
kosher salt
1 lb.
halibut fillet(s), cut into 4 portions
1 cup
uncooked quinoa
- orange slices, for garnish
Directions
- In a zipper-closure food storage bag, combine 2 ½ tbsp. orange juice, walnut oil, lemon juice, about ½ of the cilantro and salt.
- Add halibut, turning to coat with marinade; refrigerate for 30 min.
- Cook quinoa according to pkg. directions, using 2 cups orange juice instead of water.
- While quinoa cooks, heat a grill pan over high heat; grill halibut skin-side down until interior of fish turns opaque (about 10 min. per inch of thickness, measured at the thickest part).
- Remove skin from halibut; arrange on individual serving plates over quinoa.
- Sprinkle with remaining cilantro; garnish with orange slices.
Nutrition Note:
- Each serving is a good source of these brain nutrients: vitamins B6, B12 and C, folate, iron, magnesium, zinc, selenium and potassium.
