35 minutes
2 servings
Lemon-Dill Halibut with Charred Zucchini & Quinoa Pilaf
Indulge in tender halibut fillets infused with fresh lemon and dill, paired with charred zucchini and a light quinoa pilaf, for a refreshing and satisfying meal.
Ingredients
- 4-6 oz halibut fillet
- 1 cup zucchini, sliced
- 1/2 cup quinoa
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon fresh dill, chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved
- 1/2 cup low-sodium vegetable broth
- 1 tablespoon scallions, sliced
Instructions
- Preheat the grill or grill pan over medium-high heat.
- Rinse the quinoa under cold water. In a small saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
- Meanwhile, season the halibut with lemon juice, chopped dill, garlic powder, salt, and pepper. Set aside.
- Toss the zucchini slices with olive oil, salt, and pepper. Grill until charred and tender, about 3-4 minutes per side. Transfer to a plate.
- Grill the halibut for 3-4 minutes on each side until cooked through and flaky. Remove from heat and let rest for a minute.
- Fluff the quinoa with a fork and mix in the cherry tomatoes and sliced scallions.
- Serve the halibut on a bed of quinoa pilaf, with charred zucchini on the side.
Nutritional Information
High protein, rich in omega-3s, low carb