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You are here: Home / Dairy Free / Oven-Roasted Halibut with Quinoa and Warm Tomato Vinaigrette

August 26, 2011 By Kaitlin 6 Comments

Oven-Roasted Halibut with Quinoa and Warm Tomato Vinaigrette

I’m still working through my tomatoes (no complaints here), and I am trying to experiment with different ways to use the tomatoes. I found this recipe for Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette and used it as a base. I substituted halibut for the sea bass (Chilean sea bass is severely overfished, often illegally, and also has a high content of mercury. Try to buy Pacific halibut because Atlantic halibut is also overfished). I also used quinoa, which was already in my pantry, instead of couscous.

Ingredients:
1 scallion (green onion)
2 tablespoons olive oil
2 garlic cloves, minced
1 cup halved  cherry tomatoes
3 tablespoons fresh lemon juice, divided
1 tablespoon rice vinegar
1 teaspoon kosher salt, divided
1 cup chicken broth
1/2 cup uncooked quinoa
1/4 cup chopped fresh chives
2 (6-ounce) halibut fillets
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (1/4-inch-thick) slices lemon, halved

Preheat oven to 350°.
Cut scallion into 3-inch pieces, and those pieces into thin strips (see photo below).
Prepare your garlic, tomatoes, and lemons.
Heat oil in a saute pan over medium-high heat. Add garlic and cook for 30 seconds or until garlic begins to brown.
Add the tomato and scallions and reduce heat to medium, cooking for 1 minute.
Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and chicken broth in a medium saute pan and bring to a boil. Gradually stir in quinoa and chopped chives and cook for 15 minutes on low. heat Remove from heat; cover and let stand 5 minutes.
Fluff with a fork. Cover and keep warm.
Season fish with salt and pepper. Place fillets on a baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet.
Bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Serve over quinoa, and top with vinaigrette. Garnish with more chives, if desired.
These ingredients worked SO well together. The tomatoes added a slight sweetness to the vinaigrette, which brightened up the entire dish. The quinoa added a nice earthy flavor.
Be sure to top the halibut with a lot of the tomato vinaigrette. I actually went back for more for my serving.

Related posts:

Halibut with Balsamic Cherry Tomatoes Rigatoni with Halibut Tomato and BasilRigatoni with Halibut Tomato and Basil Sheet Pan Balsmic Fish with Roasted TomatoesSheet Pan Balsamic Fish with Roasted Tomatoes Pan Seared Flounder with Fried Rosemary and GarlicPan Seared Flounder with Fried Rosemary and Garlic

Filed Under: Dairy Free, Main Dish, Quick, Seafood, Weeknight Meal Tagged With: Cherry Tomatoes, Chive, Fish, Garlic, Gluten Free, Green Onions, Halibut, I Can Cook That, Lemon, Oven-Roasted, Quinoa, Recipe, Rice Vinegar, Scallions, Seafood, Tomato, Vinaigrette

Comments

  1. Tabitha says

    August 26, 2011 at 12:58 am

    yum i’m definitely going to try this.

    Reply
  2. Stephanie @ Eat. Drink. Love. says

    August 26, 2011 at 1:57 am

    Yummy! This looks really tasty and I love that you used quinoa!

    Reply
  3. Ann says

    August 26, 2011 at 2:40 am

    Beautiful dish and your step-by-step photos are incredible!

    Reply
  4. Nava.K says

    August 26, 2011 at 1:02 pm

    This looks really good, love that lemony taste inside.

    Reply
  5. Kelly @ Eat Yourself Skinny says

    August 26, 2011 at 2:09 pm

    What a super delicious dish Kaillin, this looks amazing!! Love the flavors 🙂

    Reply
  6. Food Jaunts says

    August 27, 2011 at 12:41 am

    I’m obsessed with the close up photo of all the little tomatoes in the pan, definitely going to have to try this soon!

    Reply

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