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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

    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.

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    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.


    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