After a beautiful Saturday, we decided to make a light meal: halibut, quinoa and beets. We bought five halibut fillets and fried it with flour and egg. So, crack a few eggs (3) and whisk them in a bowl. In another bowl, pour about a cup of flour and finally, in a small bowl, mix lemon zest, fennel fronds and thyme and mix that into the flour. I have never thought of using fennel fronds in a dish; it looks just like dill, but with the flavor of fennel. Next, take each piece of halibut and dip them into the egg, and then in the flour. Pour some olive oil in a frying pan and start frying (each side about 3-4 minutes)! When we bought the halibut, we also bought a good honey-mustard sauce to have on the fish. To add some freshness, squeeze half a lemon on top of the fish. Here’s a picture of the final product:

The next dish we made was quinoa with peppers, onion, carrots, and parsley. Quinoa is a Peruvian grain that is extremely easy to make, very healthy and is packed with protein. This was my first time making quinoa and am pleasantly surprised with how easy it is to make. Simply, cook some quinoa in a pot of water with a teaspoon of salt for about half an hour. Then, dice some peppers (any color) and a carrot, chop up some parsley, and sauté half a diced onion. Mix all of that into the quinoa to make a delicious, fresh dish.

Finally, we made some beets with goat cheese – one of my favorite combinations. I really like beets because they taste very earthy and go well with many foods. The goat cheese is nice and tangy and is really nice with the beets. Beets are really easy to make; just boil them for about half an hour and peel the skin off. Then slice them and put a little piece of goat cheese on top. 

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