Grilled Halibut with Orange Cilantro Marinade Over Citrus Quinoa

  • 2 ½ tbsp. Kowalski's 100% Fresh Squeezed Orange Juice
  • 2 tbsp. walnut oil
  • 1 ½ tbsp. fresh squeezed lemon juice
  • 1 tsp. kosher salt
  • 1 tbsp. chopped fresh cilantro, divided
  • 1 lb. halibut fillet(s)
  • 1 cup quinoa
  • 2 cups Kowalski's 100% Fresh Squeezed Orange Juice

In a zipper-closure food storage bag, combine first 4 ingredients and about half of the cilantro; add halibut, turning to coat with marinade. Refrigerate 30 min. Cook quinoa in orange juice, following package directions. Grill halibut, skin side down, over high heat, covered, until interior of fish turns opaque (about 10 min. per inch of thickness, measured at the thickest part). Remove skin from halibut; divide into 4 pieces. Divide quinoa evenly between 4 dinner plates; arrange halibut over quinoa. Sprinkle with remaining cilantro; serve immediately.

Nutrition Information Per Serving:
Total Calories: 380
Total Fat: 11 g
Saturated Fat: 1 g
Omega-3 Fats: 1 g
Sodium: 500 mg

Each serving is a good source of these brain nutrients: vitamins B6, B12 and C, folate, iron, magnesium, zinc, selenium and potassium.