Halibut with Cucumbers and Ginger

Last Year's Post: Chicken Schnitzel Sandwiches
Two Years Ago:  Chicken and Caramelized Broccoli Ramen

Halibut is a very mild white fish that's perfectly suited for clean eating.  This recipe pairs the halibut with a refreshing and crunchy cucumber, red onion and pickled ginger salad that provides both flavor and textural contrast to the mild and tender fish.  The meal is very flavorful while still very light and healthy, plus it's very quick and easy to make.  Although optional, thinly sliced green onions and sesame seeds elevate it to something special.

Another option would be to add some thinly sliced jalapeno or Fresno chiles to the cucumber salad if you want some heat.

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Halibut with Cucumbers and Ginger

Serves 4

1 English cucumber, thinly sliced

½ cup thinly sliced red onion

½ teaspoon salt

2 tablespoons chopped pickled ginger

1 tablespoon rice vinegar

1 tablespoon canola oil, plus more for oiling the fish and grill

4 (5-6 oz) pieces of halibut

Salt and pepper

Thinly sliced green onions, for garnish

Black and/or toasted white sesame seeds, for garnish

Hot cooked rice

  

Prepare a charcoal or gas grill for direct grilling over high heat, or use a stovetop grill pan.

In a bowl, combine the cucumbers and onion and ½ teaspoon salt.  Let stand for 15 minutes, stirring occasionally. Stir in the ginger, vinegar and 1 tablespoon canola oil.  Set aside.

Lightly brush the fish on both sides with oil.  Sprinkle with salt and pepper.  Oil the grill rack.  Place the fish, skin side down, on the grill and cook, turning once, until just opaque throughout, about 8 minutes total. 

 To serve, top each fish piece with green onions and sesame seeds.  Plate with hot rice and cucumber salad on the side.

Mayan Quinoa Salad

Last Year's Post:  Wine Bar (or Brewery) Platters
Two Years Ago:   Baked Italian Sandwiches

This salad is a great example of clean eating that won't make you feel deprived even though it's vegetarian.  The secret is the variety of tastes and textures:  juicy tomatoes, creamy avocado and beans, toasty quinoa, and crunchy corn and pepitas.  There's so much going on that you'll never miss the meat, I promise.  The crunch factor is key, and the surprise ingredient is freeze-dried corn which is my newly discovered favorite.   The corn is dried with no additives or other ingredients, and it's naturally gluten, dairy, wheat and nut free.  It's very light and crunchy with a naturally sweet corn taste and is very low in fat and calories.  It makes a great snack but I particularly like it on salads because of its color, flavor and crunch.  You can find it in bags (or possibly a plastic container) in the produce aisle of your upscale grocer or natural foods store.

Note that the quinoa needs to be cooked and cooled for this salad, so you might want to start with that or cook it in advance. After that, you just shake up the vinaigrette, chop a few things, and assemble.  Fast, easy, delicious, and healthy!

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Mayan Quinoa Salad

Serves 4

For the sherry vinaigrette:

1 medium shallot, minced

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

½ cup uncooked red or white quinoa

1 avocado

1 tablespoon lemon or lime juice

2 cups baby spinach, chopped

½ cup freeze-dried corn*

1 (15 oz) can black beans, rinsed and drained

½ cup pepitas (roasted salted pumpkin seeds)

2 cups slivered cherry tomatoes

Cilantro leaves, for garnish

For the vinaigrette:  stir shallot, vinegar, lemon juice and mustard in a small bowl and let stand for at least 15 minutes to blend.  Gradually whisk in oil (or shake in a jar to combine).  Season to taste with salt and pepper.

Prepare the quinoa according to package directions and let cool. 

Cut the avocado in half and remove the pit, then score the flesh in a crosshatch pattern with the tip of a knife.  Using a large spoon, scoop the chunks into a small bowl and toss with the lemon or lime juice to prevent browning.

To assemble the salads, place each ingredient decoratively in strips on the plates with complementary colors next to each other:  avocado, tomatoes, quinoa, spinach, beans, corn, and pepitas.  Garnish with cilantro leaves and drizzle with vinaigrette, passing extra vinaigrette at the table.

*Note:  you will find freeze-dried corn in a bag or package in the produce aisle with other dried vegetables.