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MOUNTAIN TREK’S CHILI RUBBED HALIBUT on QUINOA PILAF with FRESH PINEAPPLE SALSA Mountain Trek Fitness Retreat and Health Spa Serves 4 FOR HALIBUT 4 whole/dry chipotle peppers soaked in hot water for 1 hour: then squeeze dry ¼ C. canola oil 4-4oz. Boneless/skinless fresh Halibut Fillets Puree chipotles in blender with canola oil. Strain off ½ the oil using a fine mesh strainer. Use remaining pulp and oil to marinate the halibut. (1/2 hour in refrigerator). Remove halibut from marinade and bake in preheated 400 degree F oven approximately 20 minutes, until done. FOR QUINOA 2 C. Quinoa 1 carrot (cleaned and chopped in fine dice) 2 celery ribs (cleaned and chopped in fine dice) 1 leek (white part, cleaned and chopped in fine dice) Sea salt and cracked pepper to taste Sweat veggies in small amount of olive oil until translucent. Add quinoa and 4 C. water or vegetable stock. Bring to a boil, stir, reduce heat and cover. Simmer on very low heat until all water has been absorbed. (approx. 30 min.). Season with salt and pepper. FOR FRESH PINEAPPLE SALSA ½ finely diced fresh pineapple ¼ finely diced English cucumber (leave skin on) ¼ finely diced red onion ¼ finely diced red or yellow pepper 1 Tbsp. chopped fresh cilantro 1 tsp. Fresh chopped mint 1 tsp. Sesame oil juice from ½ fresh lime sea salt and cracked pepper to taste Divide quinoa on to 4 plates and place halibut on top. Drizzle with chipotle oil and top with Pineapple Salsa. SUGGESTED SERVING: Steamed haricot verts and steamed carrots |