Recipe Friday 1/4: Halibut With Fennel, Tomatoes & Quinoa

Well it's the New Year which means you probably have made a few resolutions, including eating better! So for this week's recipe I have given you a healthy meal to get you off on a good start.

So this recipe calls for halibut but can be switched out for another white fish like turbot or cod, whatever you have available and fits your budget. A nice lean white fish is a great way to cut fat, but increase the protein. I have paired this with quinoa as a starch, also high in protein, it fills you up nicely without eating potatoes, or rice. Fennel is another main component here, you might see it at the farmer's market, and might not have used it before, but it adds a slight licorice note to a dish. It smells stronger when it is raw, but when it's cooked it gives a sweeter, richer, anise flavor that adds a nice depth to any dish. It also calls for tomatoes which we all know are out of season so canned tomatoes are a great option. I would use whole or crushed tomatoes so that there is juice to poach the fish in. There are some really great canned tomatoes out there that are picked at the peak of ripeness, so don't be afraid to use canned veggies.

Serve this on a cold night with a nice glass of light red wine, or a glass of sparkling rose to make it more of an elegant meal, and cheers to the New Year and to healthy eating, and as always Happy Cooking.



Halibut with Fennel, Tomatoes & Quinoa
2 cups quinoa
1 large bulb fennel, thin slice lengthwise
2-3 garlic cloves, small dice
1 medium yellow onion, thinly sliced lengthwise
1 large can (15oz) whole tomatoes with juice
1 1/2 pounds halibut, boneless skinless, cut into 4 portions
2 Tblspn olive oil
Salted. Confit Garlic salt and pepper to taste

* cook quinoa according to package, salt and pepper to taste

* in a large pan (with a lid), add a drizzle of olive oil, add the onions cooking until translucent, then add the fennel, cook stirring occasionally until tender. Add in the garlic, cook until fragrant. Next, add the can of tomatoes, bring the liquid to a soft boil. Before adding the halibut to the pan be sure to season with salt and pepper. Add the fish into the tomato broth, cover and allow to cook until cooked through, not very long depending on the thickness.

* Fluff the quinoa, and top with the tomato, fennel sauce and a portion of the halibut. Garnish with the fresh fennel fronds or a lemon wedge.