Home/Recipes/Crispy Sablefish with Mizuna and Quinoa Salad

Crispy Sablefish with Mizuna and Quinoa Salad

Name: Crispy Sablefish with Mizuna and Quinoa Salad
Total time: 50 min
Yield: Serves 4
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups fish or vegetable stock; 4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use; 1 red or yellow bell pepper, diced; 1/2 small leek, finely diced; 1/4 small red onion, finely diced; 2 tablespoons minced chives; 1 tablespoon finely chopped fresh mint; 1/2 teaspoon fine sea salt, divided; 3 cups orange juice; 8 ounces mizuna or baby greens; 1 1/2 pound sablefish, cut into 8 pieces; 1/4 teaspoon ground black pepper, divided

Serves 4

Time 50 min

When preparing quinoa, always make sure to rinse it several times in cool, running water to remove its often bitter tasting coating before cooking.

Special Diets:

Dairy-Free

Ingredients

1 cup quinoa, rinsed and drained
2 cups fish or vegetable stock
4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use
1 red or yellow bell pepper, diced
1/2 small leek, finely diced
1/4 small red onion, finely diced
2 tablespoons minced chives
1 tablespoon finely chopped fresh mint
1/2 teaspoon fine sea salt, divided
3 cups orange juice
8 ounces mizuna or baby greens
1 1/2 pound sablefish, cut into 8 pieces
1/4 teaspoon ground black pepper, divided

Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Place orange juice in a small saucepan and bring to a boil over medium heat.

Reduce to a simmer and cook until the juice has reduced by half, about 15 minutes.

Set aside to cool, then mix with 3 tablespoons of the olive oil to make a dressing and set aside.

In a large saucepan, bring stock and 1 tablespoon oil to simmer.

Add quinoa, cover and simmer for 15 minutes.

Transfer the cooked quinoa to a large bowl to cool.

Add bell peppers, leeks, red onion, chives and mint and salt and stir to combine.

Season sablefish pieces with remaining 1/4 teaspoon salt and pepper.

Heat remaining 1 teaspoon oil in a large skillet over high heat.

Gently place fillet pieces, skin side down in pan.

Cook until the skin is crispy and golden brown, about 3 minutes.

Turn and cook until the fish is opaque and slightly firm, about 3 minutes.

Toss the mizuna with enough dressing to coat the leaves.

Evenly divide among four serving plates, then top with quinoa and fish. Drizzle with remaining dressing and serve immediately.

Nutritional Info:

Per serving: 760 calories (400 from fat), 44g total fat, 8g saturated fat, 85mg cholesterol, 660mg sodium, 57g carbohydrates (7g dietary fiber, 18g sugar), 35g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.

Ingredients

1 cup quinoa, rinsed and drained
2 cups fish or vegetable stock
4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use
1 red or yellow bell pepper, diced
1/2 small leek, finely diced
1/4 small red onion, finely diced
2 tablespoons minced chives
1 tablespoon finely chopped fresh mint
1/2 teaspoon fine sea salt, divided
3 cups orange juice
8 ounces mizuna or baby greens
1 1/2 pound sablefish, cut into 8 pieces
1/4 teaspoon ground black pepper, divided

Shop with Prime

Exclusively for Prime members in select ZIP codes.