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

Name: Steamed Fresh Pacific Halibut With Toasted Pine Nut Quinoa, Savoy Spinach, And Prosciutto Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 6 tablespoons unsalted butter, softened; 1 ounce minced prosciutto, about 6 tablespoons; 1 8-ounce package quinoa, rinsed; 3 1/2 teaspoons salt, divided; 3 tablespoons olive oil, divided; 1/4 teaspoon freshly ground pepper; 6 (3-ounce) Pacific halibut fillets; 1/4 cup condensed vegetable broth; 1 tablespoon minced shallots; 2 cups fresh savoy spinach; 1 tablespoon water; Garnish: small edible flowers

Servings: persons

1/4 cup pine nuts
6 tablespoons unsalted butter, softened
1 ounce minced prosciutto, about 6 tablespoons
1 8-ounce package quinoa, rinsed
3 1/2 teaspoons salt, divided
3 tablespoons olive oil, divided
1/4 teaspoon freshly ground pepper
6 (3-ounce) Pacific halibut fillets
1/4 cup condensed vegetable broth
1 tablespoon minced shallots
2 cups fresh savoy spinach
1 tablespoon water
Garnish: small edible flowers

1
Bake pine nuts in a shallow pan at 350u00b0 for 5 minutes or until toasted. Set aside.
2
Process butter and prosciutto in a food processor until smooth; set aside.
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
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
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
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
Spoon quinoa onto individual plates. Top evenly with spinach and fillets. Drizzle with prosciutto sauce, and garnish, if desired. Serve immediately.

355

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 13 ingredients. The key ingredients include: 1/4 cup pine nuts, 6 tablespoons unsalted butter, softened, 1 ounce minced prosciutto, about 6 tablespoons, 1 8-ounce package quinoa, rinsed, and more.

Yes, Steamed Fresh Pacific Halibut With Toasted Pine Nut Quinoa, Savoy Spinach, And Prosciutto Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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