Halibut with Lemon Tarragon Remoulade
and quinoa stuffed tomatoes
Remoulade is a French-style tartar sauce with a pinch of curry powder and a creamines that goes well with fish. Roasting tomatoes on the side helps them to release their juices into a filling of quinoa and goat cheese.
Smarts: Halibut is a firm white fish that holds up well to high heat, so it can get a crisp crust when you sear it in a pan. If you can't find halibut or want a more budget-friendly version, any white fish (like tilapia) can be used as a substitute.
Smarts: Halibut is a firm white fish that holds up well to high heat, so it can get a crisp crust when you sear it in a pan. If you can't find halibut or want a more budget-friendly version, any white fish (like tilapia) can be used as a substitute.
Proteins
Cuisines
Ingredients
Halibut with Lemon Tarragon Remoulade:
- Halibut - 1 lb (sub any firm white fish)
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Lemon Tarragon Remoulade (ingredients listed separately) - 1/3 cup
Lemon Tarragon Remoulade:
- Capers - 1 tsp , rinsed, drained and chopped
- Tarragon, fresh - 1/2 tsp , chopped
- Mayonnaise - 1/4 cup
- Mustard, Dijon - 1 tsp
- Lemon juice - 1/2 tsp
- Vinegar, sherry - 1/2 tsp
- Curry powder, mild - 1/4 tsp
Quinoa Stuffed Tomatoes:
- Quinoa - 3/4 cup
- Tomatoes, medium - 4
- Olives, kalamata, pitted - 1/4 cup , chopped
- Parsley (opt) - 1 Tbsp , chopped
- Cheese, goat - 3 oz
Prep
- Make remoulade - Finely chop capers and tarragon. Combine with mayonnaise, mustard, lemon juice, vinegar and curry powder. (Can be done up to 5 days ahead)
- Cook quinoa - (Skip if made ahead on Monday.) Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C.
- While oven heats, slice tomatoes in half lengthwise. Gently scoop out seeds and juice (you can save these and toss them in Thursday's soup if you'd like), leaving a hollow tomato "cup." Chop olives and parsley. Combine with quinoa and goat cheese and stir until even. Season quinoa filling with some salt. Brush a sheet pan with some oil and place tomatoes on pan, cut-side up. Spoon quinoa mixture into tomatoes and gently press it in.
- Bake tomatoes until filling is heated through and the top of the filling is golden brown, 18 to 20 minutes.
- When tomatoes are nearly finished cooking, score the halibut by slicing through the skin a few times with a knife about 1/4" / .6cm deep (this will help the fish to cook evenly). Season with some salt.
- Heat a skillet over medium-high heat. Add oil and butter and swirl them around in the pan. When butter is melted, add halibut and leave it to sear on one side until golden brown, ~4 minutes. Flip and cook on the other side until the fish flakes easily, 2 to 4 minutes more.
- Serve halibut with tomatoes. Enjoy remoulade over halibut (and tomatoes, if you'd like!).
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