Turmeric-Poached Halibut with Toasted...Turmeric-Poached Halibut with Toasted Quinoa & Pomegranate-Citrus Emulsion

A vibrant, nutrient-dense masterpiece featuring succulent halibut poached in aromatic turmeric, served over nutty toasted quinoa and finished with a bright, antioxidant-rich pomegranate emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, toast the rinsed quinoa over medium heat for 2-3 minutes until it releases a nutty aroma. Add the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

2. 02

   In a wide, shallow skillet, combine 1/2 cup of water, the grated turmeric, and the ginger. Bring to a very gentle simmer over medium-low heat.

3. 03

   Season the halibut fillets lightly with sea salt. Carefully place them into the simmering turmeric liquid. Cover the skillet tightly and poach for 8-10 minutes, or until the fish is just opaque and flakes easily with a fork.

4. 04

   While the fish poaches, place the pomegranate juice in a small saucepan over medium-high heat. Reduce by half until slightly syrupy (about 5 minutes). Remove from heat and slowly whisk in the olive oil and lemon juice to create a vibrant emulsion.

5. 05

   Once the quinoa is cooked, fluff with a fork and immediately fold in the baby kale. The residual heat will wilt the kale perfectly while maintaining its bright green color.

6. 06

   To plate: Create a bed of the quinoa and kale mixture in the center of two warmed shallow bowls. Gently place a halibut fillet on top. Drizzle the pomegranate-citrus emulsion around the plate and over the fish. Garnish with micro-greens and a pinch of fleur de sel.