Oven-Steamed Halibut

1. 1

   Preheat oven to 450 degrees F.

2. 2

   With vegetable peeler, remove 1 strip peel from lemon.

3. 3

   Place in food processor along with thyme sprigs and 3 tomatoes.

4. 4

   Pulse until almost pureed.

5. 5

   Pour mixture into medium-mesh strainer set over large bowl; let stand.

6. 6

   Into small bowl, from lemon, grate remaining peel and squeeze 3 tablespoons juice.

7. 7

   Stir in dill, oil, and half of parsley.

8. 8

   Let stand.

9. 9

   Cook quinoa as label directs.

10. 10

    Stir in remaining parsley.

11. 11

    Place halibut in small baking pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.

12. 12

    Fill pan with hot water to come one-third of the way up sides of fillets.

13. 13

    Roast 10 to 12 minutes or until halibut just turns opaque throughout.

14. 14

    Meanwhile, finely chop remaining tomato.

15. 15

    Transfer to medium bowl along with cucumber, apple, capers, lemon-oil mixture, and 1/8 teaspoon each salt and freshly ground black pepper.

16. 16

    Stir until well mixed.

17. 17

    With rubber spatula, press down tomato-thyme mixture in strainer to extract liquid; discard solids.

18. 18

    Divide tomato liquid and quinoa among 4 plates.

19. 19

    With slotted spatula, remove halibut from water; place on top of quinoa.

20. 20

    Top with cucumber mixture.

* Per serving · 4 servings · Values may vary.