This recipe features a delectable combination of sautéed halibut, quinoa, and caramelized fennel. The fennel adds a sweet touch that pairs wonderfully with the fish.
I absolutely love fennel, whether it's raw or roasted. You might find that most fennel bulbs at grocery stores are on the smaller side, but those from Trader Joe’s tend to be larger. Plan on using about one bulb for each person.
Since we're using quinoa in this dish and the Quinoa Patties, consider preparing extra if you plan to make both.
Tips for Success:
Prep Ahead.
You can prepare the sauce in advance. Cook the quinoa up to three days prior and simply reheat it when ready to serve.
Double Duty.
Keep the halibut unseasoned to let the sauce shine. Leftovers can be used in tacos or atop a salad for a tasty lunch the following day.
Family Friendly.
Cut the fennel into smaller pieces to blend it into the quinoa more seamlessly. Roasting brings out its sweetness, making it much more appealing!
Vegetarian Option.
For a vegetarian meal, you can create a filling dish with just quinoa, fennel, and the sauce. Adding cooked lentils or avocado wedges can enhance the meal further.
Ingredients
Ingredients List
- 3 fennel bulbs
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon Aleppo pepper or paprika, if desired
- Sea salt and black pepper
- 1 1/4 cups quinoa, rinsed
- 2 cups broth
- “Boss Sauce” (recipe available here)
- 1 1/4 pounds halibut, divided into 4 fillets
- Salt and pepper
- Coconut oil, for cooking
Preparation Steps
- Preheat your oven to 375°F. Trim the ends of the fennel, cut in half lengthwise, and then slice into wedges while keeping the core intact. Arrange the wedges on a baking sheet, drizzle with oil, oregano, salt, pepper, and Aleppo pepper if desired. Roast for about 25 minutes until tender and caramelized.
- While the fennel roasts, cook the quinoa. Combine quinoa and broth in a saucepan, bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Once done, turn off the heat, fluff with a fork, and set it aside.
- In a large skillet, heat a generous amount of coconut oil. Pat the halibut fillets dry with a paper towel and season with salt and pepper. Add the fillets to the hot oil, cooking in batches if necessary. Sear for about 2 minutes on one side until the fish turns opaque halfway up the sides. Flip gently and sear for another minute or two until just cooked through, removing from heat while still slightly underdone to allow residual cooking.
- Add a few spoonfuls of the “Boss Sauce” to the quinoa. Serve your meal with a portion of quinoa, roasted fennel, and halibut, drizzling the green sauce over the top and garnishing with fresh herbs.
