Roasted Halibut Steaks with Spinach-Quinoa Pilaf
4

Serves 4

Thick, juicy halibut steaks coated with flavorful Cajun seasoning are a wonderful complement to this simple quinoa pilaf with spinach and tomatoes. The intensity of the halibut is matched by the savory quinoa. If your Cajun seasoning blend doesn't include salt, add 1/4 teaspoon salt for seasoning the halibut.

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    Ingredients: 
    • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
    • 1/2 cup finely chopped yellow onion
    • 1 cup quinoa, rinsed and drained
    • 1/2 teaspoon fine sea salt
    • 2 cups packed baby spinach
    • 2 large tomatoes, seeded and diced
    • 1/4 teaspoon ground black pepper
    • 4 (6 ounce) halibut steaks
    • 1 1/2 teaspoon Cajun seasoning
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    Method: 

    Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

    Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa, 2 cups water, and salt and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes. Stir in spinach, cover and continue to cook until liquid is completely absorbed and quinoa is tender, about 3 minutes longer. Remove from heat and stir in tomatoes and pepper.

    Meanwhile, brush halibut steaks with remaining 2 teaspoons oil and rub with Cajun seasoning to coat steaks evenly on all sides. Place on prepared baking sheet and bake until opaque throughout, about 20 minutes. Serve with quinoa pilaf.

    Nutritional Info: 
    Per Serving:400 calories (100 from fat), 11g total fat, 1.5g saturated fat, 85mg cholesterol, 530mg sodium, 35g carbohydrate (5g dietary fiber, 5g sugar), 39g 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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