Mediterranean Halibut with Charred Vegetables & Quinoa Tabbouleh

Ingredients

• 3 (6 oz) fillets halibut fillets, patted dry
• ¾ cup quinoa, rinsed
• 1½ cups water or vegetable stock
• 2 medium zucchini, sliced lengthwise into ¼-inch planks
• 1 large red bell pepper, deseeded and quartered
• 1 medium red onion, cut into ½-inch wedges
• 1 cup cherry tomatoes, halved
• ½ medium English cucumber, finely diced
• 1 cup packed fresh flat-leaf parsley, finely chopped
• ¼ cup packed fresh mint leaves, finely chopped
• 2 large lemon, 1 zested and juiced, 1 cut into wedges for serving
• 4 cloves garlic, minced
• 5 tbsp extra-virgin olive oil
• 1 tbsp coconut aminos
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp red chili flakes
• to taste kosher salt
• to taste black pepper
• 1 tbsp margarine
• 2 tbsp capers, drained and roughly chopped

Instructions

1. Start the quinoa: in a small saucepan, combine ¾ cup (130 g) rinsed quinoa and 1½ cups (360 ml) water or vegetable stock with a pinch of kosher salt. Bring to a boil over high heat, then reduce to the lowest simmer, cover, and cook for 15 minutes.
2. While the quinoa cooks, make the fish marinade. In a small bowl, whisk together 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) coconut aminos, 2 minced garlic cloves, 1 tsp dried oregano, ½ tsp smoked paprika, ½ tsp ground cumin, ¼ tsp red chili flakes, the zest of 1 lemon, and a good pinch of kosher salt and black pepper.
3. Pat the 3 halibut fillets completely dry with paper towels — this is the secret to a golden crust. Spoon and rub the marinade generously over all sides of each fillet. Set aside to marinate while the quinoa finishes.
4. While the quinoa is still cooking, prepare the vegetables for charring. Slice 2 medium zucchini lengthwise into ¼-inch planks, quarter and deseed 1 large red bell pepper, and cut 1 medium red onion into ½-inch wedges. Toss all the vegetables with 2 tbsp (30 ml) olive oil, a generous pinch of kosher salt, and black pepper.
5. Heat your grill or BBQ to high (or use your cast iron pan over high heat on the stovetop — both work beautifully). Grill the vegetables in a single layer for 3–4 minutes per side until you get gorgeous char marks and they're just tender. Work in batches if needed. Transfer to a plate.
6. While the vegetables are charring, check your quinoa — once all the liquid is absorbed and the little tails have sprouted, remove from heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a plate or tray to cool slightly.
7. Now finely chop 1 cup (40 g) packed fresh parsley and ¼ cup (10 g) packed fresh mint leaves. Halve 1 cup (150 g) cherry tomatoes and finely dice ½ English cucumber.
8. Make the tabbouleh dressing: in a large bowl, whisk together 2 minced garlic cloves, the juice of 1 lemon, and 1 tbsp (15 ml) olive oil with a pinch of kosher salt and black pepper. Add the cooled quinoa, parsley, mint, cherry tomatoes, cucumber, and 2 tbsp (18 g) drained capers. Toss to combine. Taste and adjust seasoning — it should be bright and herby. Set aside.
9. Heat your cast iron pan over medium-high heat until it's ripping hot — about 2 minutes. Add a tiny drizzle of olive oil. Lay the marinated halibut fillets in the pan presentation-side down. Cook without moving for 3–4 minutes until a golden crust forms and the fish releases easily from the pan.
10. Flip the halibut gently, add 1 tbsp (14 g) margarine to the pan, and baste the fillets as it melts. Cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork. Remove from heat.
11. To plate: spoon a generous mound of quinoa tabbouleh onto each plate. Arrange the charred vegetables alongside. Place a golden halibut fillet on top or leaned against the tabbouleh. Add a lemon wedge on the side and a light drizzle of olive oil over everything. Serve immediately.