Macadamia Coconut Halibut with Pineapple Pepper Quinoa

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Macadamia Coconut Halibut with Pineapple Pepper Quinoa
/ May 12th, 2015 12:13 am     A+ | a-
I just made this recipe up today. And if I do say so myself, it was pretty great! Part of what we do is use ingredients you already have in your fridge and pantry. Today, my client had macadamia nuts, coconut flakes, quinoa and coconut milk. The pineapple, macadamia nuts and coconut were an obvious combination. But the orange bell pepper really made it different. It took the dish from being too sweet, to being just right! And who doesn't love Halibut?! It's in season, so we can usually find it for a good price. And we want to use it while we can get it fresh. It's a mild, white flaky flatfish found in the cold waters of the northern Pacific Ocean. It goes well with anything, and can be prepared a zillion different ways. Try it out this week for a different take on familiar favorites. Don't want to pay for Halibut? Try using cod. It's just as flaky and mild. Don't know how to cut up a fresh pineapple? Use canned. It's ok, just make sure it's packed in 100% pineapple juice instead of syrup. Want to use different vegetables? Go for it! The bell pepper, zucchini and English peas spoke to me at the store. But you can pretty much put just about anything in this and it will taste great! To keep the recipe from blowing up in the pan, stick to just 3. And go for a variety of colors for maximum nutrition. For picky kiddos that don't like veggies, cut them up extra small. The quinoa and coconut milk will hide them and make them sweeter. Kids don't like their foods mixed? Leave the veggies out and put them on their plate separately. image Here's the recipe. ENJOY!! Macadamia Coconut Crusted Halibut, Pineapple Pepper Quinoa Yields 2 servings 1/2 pound fresh English pea pods, shelled, or 1/4 cup frozen peas 1/2 cup quinoa, rinsed 1/2 cup chicken or vegetable broth 1/2 cup coconut milk 1 orange bell pepper, chopped 1 small zucchini, chopped 1 cup cilantro leaves, chopped 1/4 cup diced fresh pineapple, or more if desired 1/4 cup plain Macadamia nuts 1/4 cup unsweetened coconut flake 10-12 oz fresh Halibut filet, skinned, cut into 2 (5-6 oz) portions Kosher salt, fresh cracked black pepper, extra virgin olive oil, ice water bath for peas 1. Preheat convection oven to 350 degrees. 2. Bring a small pot of water to a rolling boil. Season well with salt. 3. Shell pea pods and rinse peas under cold running water. Blanch in the boiling water for 2-3 minutes or until tender-crisp. Remove from boiling water and cool in ice bath. Discard salted water. 4. To prepare quinoa, in the same saucepan used for the peas, combine quinoa, broth and coconut milk. Bring to a boil and then reduce to a simmer. Continue to cook until the liquid has evaporated and quinoa has sprouted. Season with salt and pepper. 5. Meanwhile, prepare the fish. In a food processor, combine the Macadamia nuts and coconut flakes. Pulse until it resemble course crumbles. Transfer to a small bowl and add about 1-2 teaspoons olive oil and combine to make a paste. 6. Transfer the fish to a prepared rimmed baking sheet lined with foil or parchment paper. Season the fish with salt and pepper, and cover with the coconut mixture. Bake for 15-20 minutes, or until crust is golden brown and fish is tender and flaky. 7. In a medium skillet, heat a small amount of olive oil over medium high heat. Saute bell pepper and zucchini until tender, about 2 minutes. Transfer vegetables to the quinoa and stir to mix. Fold in about 2/3 of the cilantro, blanched English peas and diced pineapple. 8. To plate, add half of the quinoa and vegetables to the center of each plate. Top with the fish, and finish with a sprinkle of the remaining chopped cilantro, if desired. (The vegetables used in this recipe can be substituted for almost any combination of vegetables desired.) Friend that Cooks personal chefs in Wichita, Chicago, St. Louis and Kansas City offer weekly meal prep for families with busy schedules, food allergies or special diets. We send a talented chef to your home for a half day every week to shop, cook, clean up and stock your refrigerator with a week's worth of healthy prepared meals to reheat. Learn more at
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