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1
Preheat oven to 450 degrees F.
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2
With vegetable peeler, remove 1 strip peel from lemon.
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3
Place in food processor along with thyme sprigs and 3 tomatoes.
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4
Pulse until almost pureed.
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5
Pour mixture into medium-mesh strainer set over large bowl; let stand.
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6
Into small bowl, from lemon, grate remaining peel and squeeze 3 tablespoons juice.
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7
Stir in dill, oil, and half of parsley.
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8
Let stand.
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9
Cook quinoa as label directs.
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10
Stir in remaining parsley.
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11
Place halibut in small baking pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
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12
Fill pan with hot water to come one-third of the way up sides of fillets.
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13
Roast 10 to 12 minutes or until halibut just turns opaque throughout.
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14
Meanwhile, finely chop remaining tomato.
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15
Transfer to medium bowl along with cucumber, apple, capers, lemon-oil mixture, and 1/8 teaspoon each salt and freshly ground black pepper.
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16
Stir until well mixed.
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17
With rubber spatula, press down tomato-thyme mixture in strainer to extract liquid; discard solids.
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18
Divide tomato liquid and quinoa among 4 plates.
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19
With slotted spatula, remove halibut from water; place on top of quinoa.
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20
Top with cucumber mixture.
