Fish in a Pinch


2 6oz Halibut Fillets, pat dried & seasoned well with salt and pepper.
1 C Red Quinoa, well rinsed.
6 C Braising Greens (raw), roughly chopped.
1 Pint Cherry Tomatoes, halved.
5 Garlic Cloves, peeled.
2 Shallots, peeled and halved if large.
1 Tbsp Capers, rinsed.
1/4 C Kalamata Olives, roughly chopped.
2 C Chicken Stock or Water.
Juice of 1 Lemon.
Pinch of Cumin.
1 Tbsp Fresh or Dried Italian Herbs.
2 Tbsp Blanched Almonds, toasted.
1 Batch Balsamic Reduction
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 375 degree F and line a baking sheet with parchment paper.
Place the tomatoes, garlic, and shallots on the paper, toss with a generous glug of olive oil and season with salt and pepper to taste. Roast in the oven for approx 30 minutes or until everything gets nice and tender. Remove from the oven and set aside.

Meanwhile, bring chicken stock or water to a boil in a medium sized sauce pan with the juice of half the lemon, 1/2 Tsp of olive oil and cumin. Once boiling, add the rinsed quinoa, stir, cover, reduce heat to low and simmer 15 minutes. After 15 minutes, remove from the heat and let sit about 10 minutes. Fluff with a fork.

Once the quinoa is sitting, heat a non stick pan over medium heat with half a cup of water in it. Once the water is very hot, add the greens. Cover, stirring occasionally, until greens are wilted and tender - approx. 7 minutes or so. If the water evaporates before the greens are done cooking, simply add more water. Once they're tender, remove the lid and allow excess moisture to cook away. Remove greens from the pan and set aside.

Wipe out the pan and add a couple Tbsp of olive oil. Place back on the burner and allow to heat thoroughly but not smoke. Add the fish to the pan (skin side down if you've left the skin on) and let it crisp up for about 3-5 minutes. Gently flip the fish and continue cooking a further 3-4 minutes until fish flakes but is still moist. Remove from the heat and place the fish on a plate or wire rack to rest for a couple minutes. Cover with aluminum foil to keep warm.

As it rests, throw the greens back in the pan along with the tomato mixture, olives, capers and a little lemon juice. Heat through for about a minute. Serve.


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