PREP TIME
10 min + 1hr marinate
COOK TIME
40 min
SERVES
2
INGREDIENTS
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1lb of halibut cheeks from your local Fisherman’s Market, thawed
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1 container of grape tomatoes, halved
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1 can medium pitted black olives, drained
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1 medium red onion, diced
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½ cup tricolour quinoa, cooked
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2 tbsp feta cheese, crumbled
Marinade
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¼ cup olive oil
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2tbsp fresh parsley
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1tsp minced garlic (or ½ tsp garlic powder)
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2 tsp lemon pepper
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salt to preference
Quinoa dressing
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1 tbsp olive oil
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1 tsp dried oregano
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1 tsp minced garlic
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1 tsp lemon pepper
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1 tbsp feta cheese
DIRECTIONS
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Combine your marinade and coat halibut cheeks, saving some for your veggies, and let marinate in the fridge for at least an hour.
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Toss tomatoes, olives and red onion in the rest of the marinade and roast in a 400°F oven for 30 minutes.
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While veggies are roasting, cook quinoa as per package instructions. Make up your dressing in a small bowl and add warmed quinoa once done.
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On the stove get a dry nonstick pan warmed to medium-high. Without crowding the pan, place your halibut cheeks into the pan and cook for 3 minutes, flip, cook for 2 minutes and then remove from heat.
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To plate: Add quinoa and veggies to the center of the plate, and top with feta cheese. Top with your halibut cheeks, and then garnish with a drizzle of olive oil and a sprinkle of parsley.
This recipe was created by Chef Jessi.
