Pan Seared Local Halibut with Roasted Brussel Sprouts, Red Quinoa, and Chive-Shallot Vinaigrette

It seems every that every January, with the holiday season behind us, I take a break from pouring over all of my cookbooks and magazines and recipes - with good reason! Come January 2nd, I am ready to rid my refrigerator of any and all leftovers from holiday parties and gatherings and once again turn back towards healthy ingredients I love to eat and to cook with. 


And some of those delicious and "good for you" ingredients found their way to my plate last week in the form of the picture above: Pan Seared Local Halibut with Red Quinoa, Roasted Brussel Sprouts, and Chive-Shallot Vinaigrette. Simple, oh-so-delicious, easy, and healthy.


I am one who falls in the category of "LOVER" when it comes to brussel sprouts. Simply halved, tossed in olive oil with salt and pepper and roasted at a high temperature until the outside leaves get crispy and the insides get soft = LOVE. I am also a huge fan of quinoa, a "grain" that has is very high in protein and contains a balanced set of essential amino acids - it is also gluten free and high in fiber. And, it is extremely easy to cook - just like rice.


This is a well-balanced meal that will not only tantalize your tastebuds, but it will also leave you wondering, how can something this healthy taste this good?


Cheers and enjoy!

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Ingredients: (2 portions)

• 8-10 brussel sprouts, outer leaves removed and cut in half1 C dry quinoa (red or white)
• 1 C chicken stock (or water or vegetable stock)
• 2 6oz portions halibut (or other firm whitefish), skin removed
• olive oil
• salt and pepper
• shallot and chive vinaigrette (click on link)

Preheat oven to 375F; toss halved brussel sprouts with 2 tablespoons olive oil, and season with salt and pepper. Place in roasting dish and put in oven for 15 minutes or until outer leaves are crisp and slightly brown and insides are tender. Keep warm.

Meanwhile, in a small sauce pot, bring chicken stock to a boil. Add quinoa and reduce heat to medium low, cover with lid and cook, covered, for about 25 minutes or until all liquid is completely absorbed.

Heat a nonstick skillet over medium high heat and add about 1-2 tablespoons of olive oil to pan. Season both fillets of fish with salt and pepper, and add to pan. Sear fish until a light brown crust begins to form, about 5 minutes; flip fish and cook on other side until cooked through, about 4 more minutes.

Plate all together with a drizzle of the chive-shallot vinaigrette on the fish, the quinoa, and the brussel sprouts.