We decided to build this meal after finding a beautiful piece of farm fresh Halibut at Costco (high quality and economical). Halibut is a cold-water fish rich in omega-3’s with a very mild taste. We had mangos and quinoa but every other ingredient is from the farmer’s market or my own garden. The quinoa was inspired from EmmyCooks because of her recipe that mentioned quinoa with radishes that sounded fantastic to me– as do so many of her recipes.
I made 2 cups of the wonderful and naturally gluten-free quinoa so I’d have leftovers for lunch. Then I chopped a bunch of fresh radishes and 3 multicolored carrots and added 2 tablespoons of hemp seeds, 1/2 cup of chopped dried cherries, a few sprigs of both cilantro and parsley from the garden, 1-2 tablespoons of olive oil to moisten, about 1/2-1 tablespoon of very rich (almost syrupy) aged balsamic and of course salt and pepper to taste. I decorated with lovely peppery tasting nasturtium flowers and served it on a bok choy leaf, both from my garden.
The salsa was created from 1-2 diced mangos (depending on size), 1/2 diced farmer’s market cucumber, 2-3 fresh squeezed limes whisked with a squeeze of honey to mellow the acid, a handful of fresh mint and oregano from the garden and salt and pepper to taste.
The resulting dish, which took less than 30 minutes to fully prepare, is a great option for a pre-race meal. The fish itself was plain grilled for about 6 minutes total time or 3 minutes each side so you get nice grill marks. It’s a nice balance of protein, grain along with the fruit and vegetables. The meal also had a lot of texture as well as a balance of savory and sweet which we enjoyed and hope you do too!