Steamed Fresh Pacific Halibut with Toasted Pine Nut Quinoa, Savoy Spinach, and Prosciutto Sauce
Steamed Fresh Halibut with Toasted Pine Nut Quinoa, Savoy Spinach, and Prosciutto Sauce
Yield: 6 servings
- 1/4 cup pine nuts
- 6 tablespoons unsalted butter, softened
- 1 ounce minced prosciutto, about 6 tablespoons
- 1 8-ounce package quinoa, rinsed
- 3 1/2 teaspoons salt, divided
- 3 tablespoons olive oil, divided
- 1/4 teaspoon freshly ground pepper
- 6 (3-ounce) Pacific halibut fillets
- 1/4 cup condensed vegetable broth
- 1 tablespoon minced shallots
- 2 cups fresh savoy spinach
- 1 tablespoon water
- Garnish: small edible flowers
- Bake pine nuts in a shallow pan at 350° for 5 minutes or until toasted. Set aside.
- Process butter and prosciutto in a food processor until smooth; set aside.
- Cook quinoa in 2 quarts boiling water with 3 teaspoons salt 7 minutes. Drain; toss with 2 tablespoons olive oil. Place in an 11-by-7-inch baking dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake, covered, 10 minutes. Stir in pine nuts, and set aside.
- Cook fillets in 2 tablespoons water with 1/4 teaspoon salt in a large skillet over medium heat, covered, 7 minutes or until fish flakes easily with a fork.
- Bring broth to a boil in a saucepan. Stir in reserved prosciutto butter; let cool slightly and process in a food processor until smooth. Pour mixture through a wire-mesh strainer into a bowl, discarding solids; set aside.
- Heat 1 tablespoon olive oil and shallots in a medium skillet over high heat; sauté 1 minute, and add spinach and water. Stir constantly, until spinach begins to wilt.
- Spoon quinoa onto individual plates. Top evenly with spinach and fillets. Drizzle with prosciutto sauce, and garnish, if desired. Serve immediately.
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Steamed Fresh Pacific Halibut with Toasted Pine Nut Quinoa, Savoy Spinach, and Prosciutto Sauce Recipe at a Glance
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