PAN-SEARED HALIBUT WITH CHARMOULA OVER QUINOA AND ASPARAGUS

Pan-Seared Halibut with Charmoula over Quinoa and Asparagus image

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 18

Previous Next

1 1/2 teaspoons ground cumin
2 1/2 cups loosely packed cilantro leaves and stems (about 1 bunch)
3/4 cup loosely packed parsley leaves (about 1/2 bunch)
1/3 cup extra-virgin olive oil
1 teaspoon smoked paprika
Pinch cayenne pepper
1 clove garlic, grated
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
Kosher salt
3/4 cup quinoa (red or white)
1 bunch asparagus, trimmed and cut into 1-inch lengths
1 small white onion, thinly sliced
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Four 4-ounce skinless halibut fillets
Kosher salt and freshly ground black pepper

Steps:

Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate.
Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside.
Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper.
Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish).
Divide the quinoa among serving plates. Top with the fish and charmoula.