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Steamed Halibut with Lemon Olive Quinoa Salad

This delicious recipe for steamed halibut with lemon olive quinoa salad is a wonderfully simple supper to prepare.

  • Servings: 4
Steamed Halibut with Lemon Olive Quinoa Salad

Source: The Martha Stewart Show, October Fall 2007


  • 1 lemon, thinly sliced
  • 4 center-cut halibut fillets (7 to 8 ounces)
  • Coarse salt and freshly ground black pepper
  • 1 cup green olives, pitted and coarsely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • Zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • Spicy Lemon Quinoa


  1. Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.

  2. Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.

  3. In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.

  4. Top fish with olive mixture and serve immediately with quinoa.

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