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seasonal recipe

Recipe for quinoa-crusted halibut with chili-lime apple salad

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Coating halibut in quinoa is a good way to add a nice crust. Here, the boneless pieces are dipped into flour, egg, then quinoa (tossed with herbs and lemon), and fried in butter and oil. Serve with a tart apple salad seasoned with lime and chili, which you can make while the quinoa cooks.


½teaspoon whole coriander seeds
¼cup slivered almonds
Juice of 2 limes
Salt, to taste
2tablespoons vegetable oil
1jalapeno pepper, seeded and finely chopped
2green apples, cored and finely sliced

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1. In a small skillet over medium heat, toast the coriander seeds, shaking the pan constantly, for 3 minutes or until fragrant. Remove from the pan; set aside to cool. Crush the seeds with a mortar and pestle or in a spice grinder.

2. Add the almonds to the skillet and toast them, shaking the pan, for 4 minutes or until golden; set aside to cool.

3. In a bowl large enough to hold the apples, whisk the lime juice and salt. Gradually whisk in the vegetable oil. Stir in the coriander seeds and jalapeno. Add the apples and almonds and stir well. Taste for seasoning and add more salt, if you like.

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1cup water
½cup quinoa
2tablespoons chopped fresh chives
Grated rind of 1 lemon
1teaspoon chopped thyme
Salt and pepper, to taste
½cup flour
2eggs, beaten
2pounds boneless halibut
2tablespoons olive oil
2tablespoons butter

1. Bring the water to a boil. Add the quinoa and return to a boil. Lower the heat, cover, and simmer for 20 minutes or until the water is absorbed. Transfer to a bowl and leave to cool.

2. Add the chives, lemon, thyme, salt, and pepper.

3. Place flour, eggs, and quinoa in 3 separate shallow dishes. Coat each piece of fish first in flour, then in egg, then in quinoa. Place the coated pieces on a clean plate.

4. In a large skillet, heat the olive oil. When it is hot, add the butter. When it melts add the fish and cook for 4 minutes or until the undersides are golden. Turn and cook 4 minutes more. Serve with the apple salad. Sydney Oland

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