Alaskan Halibut WMarinated Fennel, Avocado, Arugula &Quinoa Salad -

Alaskan Halibut WMarinated Fennel, Avocado, Arugula &Quinoa Salad - 28g Carbs, 12g Fiber, 4g Sugar From: Las Canarias Restaurant Via San Antonio Express-News 1/4 cup olive oil blend (olive oil mixed with vegetable oil) such as grape seed or canola), OR a mild olive oil (not extra-virgin) to sear fish 4 (6oz) fillets Alaskan halibut, cut in 2-inch cubes (block cut) 4 oz (1 stick) unsalted butter 1 fresh thyme sprig 1 fresh rosemary sprig Squeeze of fresh lemon juice FENNEL AND QUINOA SALAD: 1 oz (bottled or canned) Spanish piquillo peppers 1 oz fresh haricot verts (thin green beans) 1 oz yellow wax beans 2 oz quinoa 1/4 cup extra-virgin olive oil 1 fresh lemon, juiced Salt, to taste Pepper, to taste 1 medium bulb fennel, trimmed and shaved thin, plus fronds, for garnish 1/2 cup thinly sliced (shaved) fresh shallots 1 pint teardrop tomatoes, halved 1 avocado, scooped into balls (called parisienne) (optional) 1 oz arugula 1/2 lb lump crab meat Heat large cast-iron saute pan, add olive oil blend to pan and heat. Place fish in pan; sear until golden brown, then turn fish, add butter, thyme and rosemary, turn down heat to low, tilt pan and spoon liquid continually over fish (called poele) for 4 minutes until fish is cooked medium. Be careful not to overcook. Stir in lemon juice. Let rest before serving. For Fennel and Quinoa Salad: Drain piquillo peppers from bottle, drain and cut into thin strips (julienne). Blanch haricot verts by plunging them into a pot of boiling water about 45 seconds, then draining them and placing them immediately into bowl of ice water. to stop the cooking. Drain and set aside. Repeat with yellow wax beans. Place quinoa in fine mesh strainer and rinse thoroughly in cold water; drain. Add quinoa to pot along with 3/4 cup water; bring to boil. Cook until tender, 12-15 minutes. Combine oil, lemon juice, salt and pepper in bowl. Add shaved fennel, shallots and tomatoes; marinate 10 minutes. Add piquillo peppers, haricot verts and yellow wax beans, quinoa, avocado, if using, and arugula. Taste and adjust seasoning. Garnish with crab meat and chopped fennel fronds. Serve immediately, alongside halibut and a couple of spoonfuls of the pan juices. Note: Spanish piquillo peppers and quinoa can be found at Latin grocery stores. Makes 4 servings Approximate nutritional values per serving: 820 calories (65.6% calories from fat), 43g protein, 28g carbs, 4g sugar, 12g dietary fiber, 60g fat, 135mg cholesterol, 420mg sodium Diabetic Recipes