Halibut with Coconut Creamed Kale and Quinoa In a Papillote
Ingredients
-
¼
cup
quinoa
-
½
cup
full-fat coconut milk
-
1
leaf
red kale
-
3
ounces
halibut fillet
-
2
pieces
blood orange
-
½
lemon
lemon
-
Water
water
-
salt
-
pepper
-
parchment paper
Instructions
- Cook quinoa with water and coconut milk, simmering until tender.
- Preheat the oven to 350°F.
- Mix coconut milk with a teaspoon of coconut cream and add chopped kale.
- Season halibut with salt, pepper, and lemon juice.
- Prepare parchment paper and layer quinoa, kale, and halibut, topping with orange and lemon slices.
- Seal the parchment and place on a baking sheet.
- Bake for about 15 minutes, then carefully open and serve.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
50mg
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