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Crispy Sablefish with Mizuna and Quinoa Salad

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:
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
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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.

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.
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  • 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.