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Name: Grilled Halibut with Fresh Blueberry Salsa
Prep time: 25 min
Cook time: 10 min
Yield: 2
Ingredients: For Salsa; 1 cup fresh blueberries; 1/2 cup fresh pineapple, finely chopped; 1/2 cup red or orange bell pepper, finely chopped; 1/4 cup red onion, finely chopped; 1/4 cup flat-leaved parsley, chopped; 2 tablespoons golden raisins; 1 tablespoon lime juice; 1/2 teaspoon lime zest; 1/2 teaspoon fresh lemon or orange thyme leaves; 1/2-1 teaspoon jalapeño, finely chopped; 2 Alaskan halibut filets, 6-7 ounces per filet; 1-2 Tablespoons olive oil; kosher salt

Grilled Halibut with Fresh Blueberry Salsa

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef

Grilled Halibut with Fresh Blueberry Salsa

Course

Main Dish

Cuisine

American

Prep Time

25 minutes

Cook Time

10 minutes

Servings

Ingredients

For Salsa
1 cup fresh blueberries
1/2 cup fresh pineapple, finely chopped
1/2 cup red or orange bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup flat-leaved parsley, chopped
2 tablespoons golden raisins
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon fresh lemon or orange thyme leaves
1/2-1 teaspoon jalapeño, finely chopped

Halibut

2 Alaskan halibut filets, 6-7 ounces per filet
1-2 Tablespoons olive oil
kosher salt

Course

Main Dish

Cuisine

American

Prep Time

25 minutes

Cook Time

10 minutes

Servings

Ingredients

For Salsa
1 cup fresh blueberries
1/2 cup fresh pineapple, finely chopped
1/2 cup red or orange bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup flat-leaved parsley, chopped
2 tablespoons golden raisins
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon fresh lemon or orange thyme leaves
1/2-1 teaspoon jalapeño, finely chopped

Halibut

2 Alaskan halibut filets, 6-7 ounces per filet
1-2 Tablespoons olive oil
kosher salt

Instructions

For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
For the halibut, heat up the grill, brush oil on each filet and salt.
Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
Serve with salsa.

Recipe Notes

http://lizthechef.com/2013/05/17/grilled-halibut-with-fresh-blueberry-salsa/

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Posted in Dinner, Recipes

Herbed Quinoa Salad with Shrimp

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef

Herbed Quinoa Salad with Shrimp

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

15 minutes

Servings

Ingredients

2 cups vegetable stock
1 cup quinoa
3/4 lb. extra-large shrimp, peeled and deveined (about 12 shrimp)
kosher salt & pepper
3 tablespoons olive oil, plus extra for roasting shrimp
2 tablespoons meyer lemon juice
2 teaspoons champagne vinegar
1 teaspoon meyer lemon zest
3 tablespoons chives, chopped
1 tablespoon dill, chopped
2 tablespoons flat-leaved parsley, chopped
1 tablespoon lemon thyme, chopped

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

15 minutes

Servings

Ingredients

2 cups vegetable stock
1 cup quinoa
3/4 lb. extra-large shrimp, peeled and deveined (about 12 shrimp)
kosher salt & pepper
3 tablespoons olive oil, plus extra for roasting shrimp
2 tablespoons meyer lemon juice
2 teaspoons champagne vinegar
1 teaspoon meyer lemon zest
3 tablespoons chives, chopped
1 tablespoon dill, chopped
2 tablespoons flat-leaved parsley, chopped
1 tablespoon lemon thyme, chopped

Instructions

Preheat oven to 400 degrees.
Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat
Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.

Recipe Notes

http://lizthechef.com/2012/07/13/herbed-quinoa-salad-with-shrimp/

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Posted in Dinner, Recipes

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Grilled Halibut with Fresh Blueberry Salsa

Herbed Quinoa Salad with Shrimp

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