Summary
| Yield | |
|---|---|
| Prep Time | 30 minutes |
Description
While the halibut and quinoa are the stars of this Moroccon-inspired dish, the fresh fava beans are also a delicious flavor and textural component. Fava sometimes seem like the forgotten legume, lost in the shuffle between cannelini and kidney. But in fact, there's much to celebrate since favas are actually one of the oldenst cultivated plants native to North America. Maybe they've become underutilized because their preparation really is a labor of love: First the beans must be shelled and then parboiled to remove their waxy outer coating. This extra bit of time is worth it for their subtly nutty and cruncy addition to any springtime dinner.
Ingredients
- 1 c quinoa
- 2 c vegetable stock
- 1 c shelled fava beans, blanched
- 1⁄2 c rosted red pepper, diced
- 1 mint, finely chopped
- 3 T silvered almonds
- 1 shallot, finely minced
- 6 oz halibut, rubbed with equal parts cumin, turmeric, and dried coriander
- 1 t dijon
- 1⁄4 c white balsamic vinegar
- 3⁄4 c olive oil
- 3 T tomato, small dice, no seeds
- 3 T preserved lemon, julienned (long thin strips)
Instructions
For the quinoa:
Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.
In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly and set aside.
For the fish:
Preheat oven to 350 degrees and heat a medium size sauté pan with olive oil. Sear fish on both sides and cook in the preheated oven for 8-10 minutes or until cooked through.
While the fish is cooking, add Dijon and vinegar to a small bowl and whisk to combine, slowly drizzle in olive oil while continuing to whisk until it emulsifies. Add tomato and preserved lemon and season with salt and pepper
To Assemble: place a portion of quinoa salad on the plate and place the fish on top, drizzle the vinaigrette around and on top of the fish, serve with mixed greens for a light spring dinner.