Orange Halibut With Quinoa

1. 1

   Pit and peel avocado and cut into 1/4-inch cubes. With a sharp knife, cut and discard peel and white pith from orange. Cut between membranes to release orange segments into a bowl.

2. 2

   In a strainer, rinse and drain quinoa. In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water to a boil. Add quinoa and 1/2 teaspoon salt and adjust heat to maintain a simmer. Cover and cook until water is absorbed and quinoa is tender to bite, about 15 minutes.

3. 3

   Meanwhile, rinse halibut and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add halibut and cook, turning once, until opaque but still moist-looking at the center of the thickest part (cut to test), about 6 minutes total. Spread about 1 teaspoon marmalade over each piece of fish.

4. 4

   Mound quinoa on dinner plates. With a spatula, place a piece of fish on top of quinoa and arrange avocado and orange segments over fish. Sprinkle evenly with cranberries and hazelnuts.

* Per serving · 4 servings · Values may vary.