Steamed Fresh Pacific Halibut With Toasted Pine Nut Quinoa, Savoy Spinach, And Prosciutto Sauce

1. 1

   Bake pine nuts in a shallow pan at 350u00b0 for 5 minutes or until toasted. Set aside.

2. 2

   Process butter and prosciutto in a food processor until smooth; set aside.

3. 3

   Cook quinoa in 2 quarts boiling water with 3 teaspoons salt 7 minutes. Drain; toss with 2 tablespoons olive oil. Place in an 11-by-7-inch baking dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake, covered, 10 minutes. Stir in pine nuts, and set aside.

4. 4

   Cook fillets in 2 tablespoons water with 1/4 teaspoon salt in a large skillet over medium heat, covered, 7 minutes or until fish flakes easily with a fork.

5. 5

   Bring broth to a boil in a saucepan. Stir in reserved prosciutto butter; let cool slightly and process in a food processor until smooth. Pour mixture through a wire-mesh strainer into a bowl, discarding solids; set aside.

6. 6

   Heat 1 tablespoon olive oil and shallots in a medium skillet over high heat; saute 1 minute, and add spinach and water. Stir constantly, until spinach begins to wilt.

7. 7

   Spoon quinoa onto individual plates. Top evenly with spinach and fillets. Drizzle with prosciutto sauce, and garnish, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.