Pan-Seared Halibut

Tender wild halibut fillets seared lightly with lemon and dried dill, served over fluffy herbed quinoa and steamed broccoli florets.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Kosher
• Halal

Tags

• sauté
• quick
• healthy
• fresh
• tangy

Ingredients

• 1.5 pound halibut fillet (skinless, portioned)
• 1.5 cup quinoa
• 1.25 pound broccoli florets
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 1 teaspoon dried dill
• 0.5 teaspoon salt
• 2 tablespoon lemon juice

Instructions

1. Combine quinoa with 3 cups of water and 1/4 teaspoon of the salt in a medium pot. Bring to a boil, cover, lower heat, and cook for 15 minutes until liquid is absorbed; fluff with a fork.
2. Place broccoli florets in a steamer basket set over boiling water, cover, and steam for 6 to 8 minutes until tender-crisp and bright green.
3. Pat halibut fillets dry and season both sides evenly with dried dill and the remaining 1/4 teaspoon salt.
4. Heat olive oil in a large non-stick skillet over medium-high heat. Add minced garlic and fish fillets, searing for 4 minutes on the first side until golden, then flip and cook for 3 to 4 minutes until the fish reaches 145°F internally and flakes easily.
5. Drizzle fresh lemon juice across the cooked fish and serve immediately over beds of fluffy quinoa alongside steamed broccoli.

Notes

Ensure the non-stick pan is adequately preheated to get a clean, golden sear on the halibut without sticking.

Nutrition (per serving)

• Calories: 296
• Protein: 27.8 g
• Carbohydrates: 35.3 g
• Fat: 5.8 g
• Fiber: 7.4 g
• Sodium: 437 mg
• Saturated Fat: 0.3 g
• Sugar: 4.4 g
• Cholesterol: 30 mg