Citrus Grilled Halibut with Quinoa

Citrus Grilled Halibut with Quinoa

Serves 4

Ingredients

2 cups plus 2 ½ tbsp. Kowalski's Signature Freshly Squeezed Orange Juice, divided
2 tbsp. walnut oil
1 ½ tbsp. Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 tbsp. chopped fresh cilantro, divided
1 tsp. kosher salt
1 lb. halibut fillet(s), cut into 4 portions
1 cup uncooked quinoa
- orange slices, for garnish
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Directions
  1. In a zipper-closure food storage bag, combine 2 ½ tbsp. orange juice, walnut oil, lemon juice, about ½ of the cilantro and salt.
  2. Add halibut, turning to coat with marinade; refrigerate for 30 min.
  3. Cook quinoa according to pkg. directions, using 2 cups orange juice instead of water.
  4. While quinoa cooks, heat a grill pan over high heat; grill halibut skin-side down until interior of fish turns opaque (about 10 min. per inch of thickness, measured at the thickest part).
  5. Remove skin from halibut; arrange on individual serving plates over quinoa.
  6. Sprinkle with remaining cilantro; garnish with orange slices.

Nutrition Note: 

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