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Kevin King
Pan Seared Halibut with Quinoa Salad
Kevin King
Fluke Wine, Bar & Kitchen
Prep. Time: 45 Minutes
Level: Mediun
Serves: 1-2 people


1 fillet Alaskan Halibut

 teaspoon Salt

 teaspoon Pepper
1 tablespoon butter


 cup sugar

 cup Champagne vinegar
1 small can Piquillo Peppers

6 Olives
1 tablespoon Capers
1 clove Garlic
1 tablespoon Olive Oil

1 cup (uncooked) Quinoa
3-6 Heirloom Cherry Tomatoes
1 cob of corn, remove kernels

 cup Vegetable stock
1 tablespoon butter
1 tablespoon Parsley


1. In a medium saucepan, add vinegar and sugar. Simmer the mixture until the sugar is dissolved and the liquid is reduced by half. When ready, add the piquillo peppers. Remember to strain the peppers and remove any juices from the can. Allow this to simmer and meld together.

2. Begin to cook the quinoa by boiling water and rinsing off the quinoa.

3. Once the water is boiling, add the quinoa and boil for 10-15 minutes, or until a small â?taillâ? comes out of the seed-grains.

4. In a medium saucepan, combine vegetable stock, tomatoes, corn, and parsley.

5. Add the quinoa once it is cooked, and stir the ingredients together.

6. Season the fish before adding it to a hot, oiled pan.

7. Sear the fish slightly for a few minutes, before placing it in a preheated oven at 4000ÂF for 8-10 minutes.

8. In a small blender, begin to prepare the olive tapenade.

9. Add olives, a clove of garlic, salt, pepper and olive oil to the blender. Pulse the ingredients together until they have a similar consistency to paste.

10. As the fish finishes in the oven, you may begin to assemble the plate.

11. Garnish the plate with the gastrique, add quinoa salad and a dollop of tapenade.

12. Pull the fish from the oven, plate it, and garnish with a little more gastrique on top, as well as some parsley.