Halibut with Quinoa and Fennel Salads Recipe

Name: Halibut with Quinoa and Fennel Salads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa Salad:; 2 qt. cooked quinoa; 1-1/3 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing; 3/4 cup sun-dried tomatoes, drained, chopped; 2/3 cup roasted red peppers, diced; 2/3 cup roasted yellow peppers, diced Target 1 pkg For $2.99 thru 02/06; 3/4 cup red onions, finely diced; 3/4 cup Kalamata olives, chopped; 1/2 cup fresh basil, chopped; to taste salt and pepper; Fennel Salad:; 1-1/2 qt. grape tomatoes, halved; 1-1/2 qt. fennel, thinly sliced; 1/2 cup lemon juice; 1/4 cup olive oil; 1/4 cup grated lemon zest Safeway 4 ct For $5.00 thru 02/09; 2 Tbsp. fresh rosemary, chopped; to taste salt and pepper; Halibut:; 24 each halibut fillets; 2/3 cup olive oil, divided; salt and pepper; 2 qt. frisee; 1/2 cup KRAFT Signature Roasted Red Pepper Vinaigrette Dressing

Servings: persons

Quinoa Salad:
2 qt. cooked quinoa
1-1/3 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing
3/4 cup sun-dried tomatoes, drained, chopped
2/3 cup roasted red peppers, diced
2/3 cup roasted yellow peppers, diced Target 1 pkg For $2.99 thru 02/06
3/4 cup red onions, finely diced
3/4 cup Kalamata olives, chopped
1/2 cup fresh basil, chopped
to taste salt and pepper
Fennel Salad:
1-1/2 qt. grape tomatoes, halved
1-1/2 qt. fennel, thinly sliced
1/2 cup lemon juice
1/4 cup olive oil
1/4 cup grated lemon zest Safeway 4 ct For $5.00 thru 02/09
2 Tbsp. fresh rosemary, chopped
to taste salt and pepper
Halibut:
24 each halibut fillets
2/3 cup olive oil, divided
salt and pepper
2 qt. frisee
1/2 cup KRAFT Signature Roasted Red Pepper Vinaigrette Dressing

1
Quinoa Salad: Combine all ingredients.
2
Refrigerate at least 1 to 2 hours to allow flavors to blend.
3
Fennel Salad: Combine all ingredients.
4
Refrigerate at least 1 to 2 hours to allow flavors to blend.
5
For each serving: Saute 1 fish fillet in 1 tsp.
6
of the olive oil for 2 to 3 min.
7
on each side or until fish flakes easily with fork.
8
Salt and pepper to taste.
9
Spoon 1/2 cup Quinoa Salad into 2-1/2 inch-diameter and 1-1/2 inch-high mold.
10
Unmold onto left side rectangular serving plate.
11
Toss 1/3 cup frisee with 1 tsp.
12
dressing; arrange over molded quinoa.
13
Place 1/2 cup Fennel Salad on right side of plate.
14
Arrange fish over Fennel Salad, just slightly off center; drizzle fish with 1/4 tsp.
15
olive oil.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Quinoa Salad:, 2 qt. cooked quinoa, 1-1/3 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing, 3/4 cup sun-dried tomatoes, drained, chopped, and more.

Yes, Halibut with Quinoa and Fennel Salads falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Halibut with Quinoa and Fennel Salads

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