Contents of your meal kit:
halibut
green beans
garlic
quinoa
carrot nibs
garlic-thyme butter
pecorino
chives
Equipment needed: baking sheet, saucepan, medium or large nonstick skillet
Finishing steps:
- Preheat oven to 425. Trim stem end of green beans. On a baking sheet, toss green beans with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
- Chop garlic and place in a saucepan with dry stock base, carrot nibs & quinoa. Add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
- Meanwhile, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of fish with salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side.
- Add the garlic-thyme butter to pan and cook, tilting pan and spooning butter over fish, until fish is opaque throughout and butter is brown, about 2 minutes.
- Once the quinoa is done, add the cheese and chives. Season with salt & pepper. If dry, add a splash of water.
- Plate fish and spoon butter sauce over the top. Serve carrot nib quinoa and roasted green beans on the side.