Grilled Halibut with Lemon Herb Quinoa, Sweet White Corn, Hemp Seeds and Thai Basil
For the Quinoa: Rinse the quinoa if required in a mesh strainer with cold water. Transfer to a small pot with 2 cups cold water. Bring to a simmer and continue cooking 12-15 minutes, until all the water is absorbed. Remove from heat and let it sit, covered for another 5 minutes. Then, spread it out carefully with a fork onto a sheet pan to cool completely.
Lightly toss together quinoa, white corn, basil, red chili, and hemp seeds.
Whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt and black pepper. Pour over quinoa mixture and toss again lightly. Add feta with one more gentle toss.
For the Halibut: Whisk lemon juice, olive oil, garlic and lemon peel in small bowl to blend. Season to taste with salt and pepper. Set aside.
Prepare barbecue (medium-high heat) or preheat broiler. Drizzle 1 Tablespoon vinaigrette over halibut. Season with salt and pepper.
Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Remove from grill.
To Serve: Divide quinoa mixture among 4 dinner plates. Top with halibut. Drizzle with remaining vinaigrette to taste and garnish with basil.
Optional: Garnish with borage blossoms for an extra touch of color.
In Your Glass
This entrée invites many flavorful wine combinations and of course we invite you to enjoy it with a wine that most appeals to you. At our house we have a passion for exploring different flavor combinations when it comes to wine with food. A dry Riesling from Australia, from Clare or Eden Valley, will offer crisp flavors and attractive floral aromas without sweetness getting in the way. An elegant, un-fussy Grenache Rosé provides great accompaniment (and to me even feels like summer) as does a zesty, pleasing Chardonnay such as Shafer’s Red Shoulder Ranch. We’ve also enjoyed this dish with Shafer’s Merlot — I know, I know, that may not follow conventional wisdom but give it a try in the name of adventure!