HALIBUT KEBABS WITH QUINOA GRAPEFRUIT SALAD Serves 4
Kebabs are great when it comes to healthy eating because they are often heavy on the protein and vegetables and light on the fat. Though this recipe only calls for pieces of halibut on the kebabs, feel free to space out the meat with vegetables of your choice.
Tips and tricks:
Remove the peel from the grapefruit with a vegetable peeler, taking care to not include the white pith. In a small saucepan over medium heat, warm the grapefruit peel and olive oil. Squeeze the juice out of the ginger into the saucepan. As the oil starts to bubble (about 2 minutes) remove from heat. Set the oil aside to steep for 30 minutes, strain, and reserve.
While the oil steeps, put the quinoa in a small saucepan with water and salt. Bring to a boil, and then reduce heat to maintain a gentle simmer and cook for 15 minutes. Remove from heat and leave for 5 minutes. Transfer quinoa to a bowl and fluff with fork. Cool.
Segment the grapefruit over a bowl, reserving segments and juices separately. Whisk grapefruit juice with vinegar, honey, and a pinch of salt in a medium bowl. In a slow, steady stream, whisk in 3 tablespoons of the grapefruit oil to make a thick dressing. Season with pepper. Toss with quinoa, grapefruit, jalapeño, scallions, and cilantro.
Preheat a stovetop or grill to high heat. Thread the halibut onto skewers and brush with remaining grapefruit oil and seasons with salt and pepper. Grill, turning as each side browns, for about 3 minutes.
Per serving: 395 calories; 27 g carb; 28 g protein; 3 g fiber; 18 g fat