Kaitlin and I strolled through our neighborhood farmers market last week and I purchased yummy Alaskan halibut to cook for dinner! What more do you need on a Sunday night than fish tacos and a little sauvignon blanc? See this awesome recipe below:
- 4 extra large kale leaves
- 2 medium size pieces of Alaska halibut
- Sea salt & black pepper
- Extra virgin olive oil
- 1 lime
- 2 large avocados
- 1/2 cup plain greek yogurt
- 1 lemon
- Cayenne pepper & sea salt to taste
- 3 medium-sized tomatoes
- 2 scallions, thinly sliced
- 1/2 cup quinoa, cooked
Marinate Alaskan halibut with extra virgin olive oil and sea salt/pepper as desired. Place on stovetop on medium heat. Grill on each side until fully cooked, drizzling juice of 1/2 a lime on the fish when grilling each side.
In a blender or food processor, combine avocado, greek yogurt, lemon, cayenne pepper and sea salt. Blend until smooth. Once finished, place in a bowl and mix in chopped tomatoes and scallions. Boil 1/2 cup quinoa, 2 cups water and a dash of extra virgin olive oil. Once water is boiling, reduce to medium and cook, stirring occasionally, until water is absorbed and quinoa is a light and fluffy, rice-like texture.
Continue to grill fish until fully-cooked. Once done, use a fork and flake into large pieces. Add juice of 1/2 lime and carefully stir in a bowl. Optional: add sea salt and pepper to desired taste.
Scoop halibut onto each of the four kale leaves. Top with guacamole mixture and added chopped tomatoes. Serve with quinoa on the side for garnish. Most importantly, enjoy!