- 2 cups yellow quinoa
- 1 bunch asparagus, cut into 6 pieces on the bias
- 4 cups sugar snap peas, cut into 4 pieces on the bias
- 2 cups shelled green sweet peas
- 1/2 lemon, zest and juice
- 1/4 bunch chives, finely chopped
- 1/4 bunch tarragon, finely chopped
- 3 oz. extra virgin olive oil
- 6 (5) oz halibut filets
- 2 sprigs fresh dill
- 2 lemons, thinly sliced
- 1/4 lb unsalted butter
- 1/4 cup white wine
- 1 cup toasted chopped almonds
- Salt and pepper, as needed
1. Preheat oven to 375°F.
2. Rinse quinoa thoroughly and place into a rice cooker with 3 cups of water; Cook until done.
3. Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby. Blanch asparagus, snap peas and sweet peas by placing them into the boiling water for about 1 minute. Strain and remove to ice water for another minute to stop the cooking. Drain well and set aside.
4. Remove quinoa from rice cooker, place into a large bowl and mix together with lemon zest, chives, tarragon and olive oil. Season to taste with salt & pepper Season fish with salt and pepper and place onto a parchment-lined sheet tray. Place a sprig of dill onto each piece of fish; layer each with 3-4 lemon slices and top with 1 tsp. butter. Splash with white wine and cook uncovered approximately 7 minutes.
5. While the fish is cooking, brown the remaining butter in a pan over medium high heat. Add the remaining lemon juice and blanched vegetables and toss quickly. Season to taste and add toasted almonds to vegetables.
6. To serve, arrange quinoa and fish on a plate and spoon vegetables around and over the fish.
*Recipe courtesy of California Almonds