Walnut Crusted Halibut with Quinoa Wild Mushroom Risotto
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Walnut Crusted Halibut with Quinoa Wild Mushroom Risotto
- dinner
- dessert
- 2-3 servings
- 30 minutes
Recipe by 10 Day Health Challenge.
Ingredients for Halibut
- 2 halibut fillets (10-12 oz.)
- ⅓ cup of walnuts
- 1 t Italian seasoning
- Salt and pepper to taste
- ½ t garlic powder
- 1 egg white
Directions for Halibut
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- Combine the walnuts, Italian seasoning, salt, pepper, and garlic powder in a small food processor and pulse until the walnuts are a coarse powder. Put into a shallow bowl.
- In a second shallow bowl, whisk one egg white with a splash of water.
- Season the halibut with salt and pepper. Then one at a time, dredge all sides of the fish in the egg white and then dip into the mixture.
- Place the fish on the parchment paper and bake for 15 minutes.
Ingredients for Risotto
- 2 tsp. olive oil
- ½ cup chopped onion
- 1 minced garlic clove
- 1 cup cooked quinoa
- ½ lb. wild mushrooms (such as chanterelles)
- Chopped almonds for garnish
Directions for Risotto
- Heat olive oil in a frying pan over medium high heat and add the onion and garlic. Saute for 2-3 minutes then add the mushrooms. Add a splash of broth or water if the mixture begins to stick. Add the quinoa, turn to medium, and let the quinoa heat up. Cover and set aside. Serve the cod and risotto over a bed of arugula topped with almonds.
Serves 2
Recipe by 10 Day Health Challenge.
Recipe photo by Rosa Delgado.
