Paleo Hack: Almond-Crusted Halibut over Quinoa and Spinach Salad with Artichoke Dip

Almond-Crusted Halibut over Quinoa and Spinach Salad with Artichoke Dip

For those who are not familiar with this diet, Paleo or Paleolithic diet is a nutritional plan based on the diet of the Paleolithic humans. Basically, you eat like a caveman. On this installment, I'll provide recipes that will guide you through the whole Paleo diet process. 


Ingredients:

2 4-ounce skinless halibut fillets
1/2 cup slivered almonds, chopped 

1 large egg white
4 artichoke hearts

1 tbsp. capers, drained
1 tbsp. parsley
1 tsp. lemon juice
3 garlic cloves
1/4 cup olive oil
1 cup cooked quinoa
1/2 cup spinach
3 tbsp. olive oil
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
Fine sea salt and pepper to taste

For the halibut:

Preheat oven to 350° Pat dry halibut with paper towel. Season each side of the fillet with fine sea salt and pepper.

Dip one side of the fillet with the chopped almonds, pressing to adhere. Transfer to a plate, crust side up. 

Heat oil and place the fish crust side down. Cook until almonds turn golden brown, around 3-4 minutes. Turn fillets and transfer the skillet to the oven. Bake for 4-5 minutes or until the fish is just opaque in the center.

For the artichoke dip:

In a food processor, puree artichoke hearts, parsley, capers, 1 tsp. lemon juice and garlic.
With the motor running, add the 1/4 cup olive oil until blended. Add salt and pepper to taste. Set aside.

For the quinoa and spinach salad:

Combine quinoa and spinach in a bowl. In a small bowl, whisk 3 tbsp. olive oil, 1 tbsp. lemon juice and balsamic vinegar. Season with salt and pepper before dressing the spinach and quinoa.