Sun-Kissed Grilled Halibut with Lemon-Herb Quinoa Pilaf

• 4 Halibut fillets (6oz each)
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 cup White quinoa
• 2 cups Vegetable broth

• 1/2 cup Fresh parsley, chopped
• 1/4 cup Toasted pine nuts
• 1 Lemon (zested and juiced)
• 1 clove Garlic, minced
• Sea salt & cracked pepper

1. Rinse quinoa thoroughly. Simmer in broth for 15 minutes until light and fluffy.

2. Season halibut with olive oil, paprika, salt, and pepper. Let it rest, absorbing the essence of the spices.

3. Heat your grill to medium-high. Sear the halibut for 4 minutes per side until the edges are golden and the center is tender.

4. Fold parsley, pine nuts, lemon zest, and juice into the cooked quinoa.

5. Serve the fillet atop a generous bed of the pilaf, creating a great contrast of color and texture.

Stewart’s Secret

Brush your grill grates with a halved onion dipped in oil. It prevents sticking and adds a whisper of savory sweetness to the fish.