Cuban Halibut

By CorbettCook

Ingredients

• 1 lb halibut
• 1 tsp orange zest
• 1 tsp lime zest
• juice 1/2 lime
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 tsp peanut oil
• 1/2 cup diced onion
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 clove garlic, crushed
• 1 bunch or bag spinach, 9 oz, roughly chopped
• 1 cup uncooked quinoa
• 1 cup cooked black beans
• 1 orange, sectioned, with juice
• 1 tsp orange zest
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Set oven to broil; place halibut in a large bowl.
Prepare marinade: in a small bowl, mix together orange and lime zests, lime juice, salt and pepper then pour over halibut and set aside.
Prepare quinoa: In a large saute pan, heat oil on medium heat; add onion, cumin, oregano, salt, pepper and garlic.
Cook for 3 minutes, until spices release their aroma and and onion begins to soften; if onion becomes too brown, add 1/4 cup water.
In batches, add spinach and cook covered for 3-4 minutes, until slightly wilted.
Add quinoa and 2 cups water.
Increase heat and bring mixture to a boil, then reduce heat to a simmer.
Cook, covered for 10 minutes.
Add beans and cook for 5 more minutes.
Then gently mix in orange sections and juice, orange zest and cilantro.
Heat for 1 more minute.

After the quinoa has been simmering about 5 minutes, put the halibut under the broiler for 8 minutes.

374 calories: 6.5 gm fat; 47 gm carbohydrate (7 gm fiber); 34 gm protein.