This high protein dish with the halibut fish and quinoa will delight your taste buds. My fav is the delicious paprika coconut milk sauce which is especially creamy and delectable. Try this main dish one night for an easy weekday meal or a weekend wonder.
Ingredients: 1 halibut fish fillet or other sort of white fish pro person, 2 cups quinoa, 1 tablespoon oil, 2 cups coconut milk, 1 teaspoon sea salt, ½ teaspoon black pepper, 4 Moroccan or bell peppers, 1 cup cilantro, chopped, 1 teaspoon smoked paprika,
100 g mushrooms, 1 tbs butter, salt and pepper
Cook quinoa according to package directions. Drain and drizzle a little olive oil or any other vegetable oil.
Wash and cut paprika lenghtwise. In a sauce pan add oil and grill peppers, flavor with salt and pepper or with BBQ spices. When they are crispy enough put them in a blender, pour over coconut milk and stir until blended. Add sea salt, black pepper, smoked paprika and roasted garlic also if desired. Stir well again.
Prepare mushroom, wash and cut into slices then soaté in a saucepan, scatter with salt and pepper and season with chopped parsley and drizzle some balsamic vinegar on mushrooms.
In a frying pan heat olive oil and add fish fillets, salt and pepper to taste and soaté fish until crispy. You can pour some white wine over fish as you like.
Arrange cooked quinoa on a platter. Pour the sauce alongside or over the fish. Reserve sauce in a side bowl to have on the table while serving. Sprinkle the dish and sauce with cilantro.