A recipe for Pan Roasted Halibut with Zucchini “Pappardelle”, Quinoa Salad & Green Goddess Yogurt Dressing from Chef Maria Pollio of the Del Mar Bar & Bistro, Chatham. (http://www.capecodrestaurants.com/dining-guide/all/25_del_mar_bar__bistro/)
This recipe serves 4-6 people
This is also great with grilled swordfish or salmon. Use 7-8oz of fish per person. Salad and dressing can be made a few hours ahead of time and assembled while fish is cooking. Fish seasoned with salt & pepper.
Pan sear in canola oil or grill, about 4-5 minutes per side for 1 inch thickness.
1 cup quinoa (rinsed several times)
1 1/4 cups chicken stock
1 tbsp. unsalted butter
1/2 cup Extra Virgin Olive Oil
1/4 cup White Balsamic Vinegar
Zest & juice of one lemon
1/4 cup sliced scallions
1 cup cherry or grape tomatoes, halved
1 European cucumber cut into 1/4 inch pieces
Fresh basil; Fresh mint
Salt & pepper to taste
2 medium zucchini, thinly sliced into ribbons using mandolin
2 cups baby salad greens
Bring quinoa, chicken stock, butter & a pinch of salt to a boil in saucepan over high heat. Reduce heat to medium low, cover & simmer for 10 minutes or until quinoa is tender. Remove from heat and let stand, covered for 5 minutes. Fluff with fork and spread onto sheet pan to cool. Once cooled, in large bowl, add remaining ingredients, except zucchini & baby greens.
“Green Goddess Yogurt Dressing”
Makes about 1 1/2 cups
1 cup plain Greek yogurt
1/2 cup mayonnaise
1 tbsp. rice wine vinegar
1 tbsp. lemon juice
1/2 tsp. sugar
1 anchovy fillet, chopped
1/4 cup each of the following fresh herbs, coarsely chopped Dill, basil, cilantro, mint, flat leaf parsley & chives
Blend all ingredients, thin with a little water, salt & pepper to taste.
Arrange zucchini ribbons in center of each plate & top with baby lettuces. Divide
Quinoa salad among plates & drizzle with Green Goddess dressing. Place fish on top of quinoa & finish with a fresh lemon squeeze.