Ingredients

The following ingredients have 2 Servings
  • 2 lbs fresh asparagus, (trimmed)
  • 1 8-oz package quinoa noodles
  • 1 tbsp olive oil
  • 4 6-oz halibut fillets
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsp olive oil
  • 1/2 cup chickpea flour
  • 2 tbsp lemon juice (freshly squeezed (about 1 lemon))
  • 1 whole lemon, (thinly sliced)
  • 1/4 cup low sodium chicken stock
  • 1/4 cup Llano Estacado white wine
  • 2 tbsp capers
  • Italian parsley, (chopped (optional garnish))

Instruction

  • Fill a deep stock pot with water and heat over high heat. Once boiling, add the quinoa noodles. Cook just until al dente, about 7-9 minutes. Remove noodles, and rinse with cold water, and then set aside.
  • In same water, add the asparagus, and cook 6-8 minutes, until mostly tender. Remove from water, and set aside until ready to plate.
  • Season both sides go the halibut with sea salt and ground black pepper.
  • Combine the chickpea flour, remaining sea salt and ground black pepper in a shallow dish.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Take each seasoned halibut and dredge into the flour mixture, taking care to shake off excess each time.
  • Once the oil is hot, transfer the dredged fish to skillet and cook until golden-brown, approx. 3-5 minutes per side.
  • Once golden on each side, add the lemon juice, lemon slices, chicken broth, wine, and capers.
  • Cook for 8-10 minutes, or until the halibut is cooked through and the sauce is reduced.
  • To serve, plate halibut over the asparagus, and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.