Crispy Sablefish with Mizuna and Quinoa Salad
4

Serves 4

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

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    Ingredients: 
    • 1 cup quinoa, rinsed and drained
    • 2 cups fish or vegetable stock
    • 1 tablespoon extra virgin olive oil
    • 1 cup red and yellow diced bell pepper
    • 1/4 cup leeks, finely diced
    • 1/4 cup red onion, finely diced
    • 2 tablespoons minced chives
    • 1 tablespoon mint, finely chopped
    • Sea salt and ground black pepper, to taste
    • 3 cups 100% orange juice (not from concentrate)
    • 3 tablespoons extra virgin olive oil
    • 8 ounces mizuna or baby greens
    • 1 1/2 pound sablefish, cut into 8 pieces
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    Method: 

    Cook orange juice to reduce by half; allow to cool.

    In a large saucepan, bring stock, 1 tablespoon olive oil and a pinch of salt to simmer. Add quinoa and simmer for 15 minutes. Fluff quinoa and place in a large mixing bowl to cool. Add bell peppers, leeks, red onion, chives and mint to quinoa. Season to taste. In a separate bowl, whisk together reduced orange juice and 3 tablespoons olive oil. Set aside.

    Season sablefish pieces. Place a small amount of olive oil in a non-reactive saute pan. Place pan over high flame and heat to the smoking point. Gently place fillet pieces, skin side down in pan. Cook on skin side to crispy golden brown. Turn once, and complete cooking on the other side. Toss mizuna with some dressing and place on a large platter (or 4 individual plates). Place quinoa salad on top. Gently place sablefish fillets on top. Drizzle with remaining dressing.

    Nutritional Info: 
    Per Serving:760 calories (400 from fat), 44g total fat, 8g saturated fat, 85mg cholesterol, 660mg sodium, 57g carbohydrate (7g dietary fiber, 18g sugar), 35g protein
    Special Diets: 

    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.

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