James Carrier
Yield
Makes 3 servings

By the end of winter, Jennifer Rinterknecht is ready for something bright and vibrant, like this halibut with fruit and the protein-rich grain quinoa. To toast hazelnuts, bake in a 375° oven until golden under skin, about 10 minutes. Pour nuts onto a towel and rub briskly to remove as much skin as possible.

How to Make It

Step 1

Pit and peel avocado and cut into 1/4-inch cubes. With a sharp knife, cut and discard peel and white pith from orange. Cut between membranes to release orange segments into a bowl.

Step 2

In a strainer, rinse and drain quinoa. In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water to a boil. Add quinoa and 1/2 teaspoon salt and adjust heat to maintain a simmer. Cover and cook until water is absorbed and quinoa is tender to bite, about 15 minutes.

Step 3

Meanwhile, rinse halibut and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add halibut and cook, turning once, until opaque but still moist-looking at the center of the thickest part (cut to test), about 6 minutes total. Spread about 1 teaspoon marmalade over each piece of fish.

Step 4

Mound quinoa on dinner plates. With a spatula, place a piece of fish on top of quinoa and arrange avocado and orange segments over fish. Sprinkle evenly with cranberries and hazelnuts.

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