HI guys! Happy Friday. What a week. A lot of travel and a hectic family schedule- and if you follow me on snapchat (HeatherChristo) you may have seen some of the party prep for an event that I held last night. I hosted an event for the 30/30 project last night at my house. It is such an incredible cause, and the 75 women who attended were so lovely and generous- we had a wonderful night- but I am definitely ready to kick my feet up for the weekend, relax and have fun.

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa

Also a nap would be really, really nice.

But I am having dinner with my whole family on Sunday and I thought that cooking a nice dinner would also be a treat- and I mean just cooking for fun (it doesn’t happen that much when food is your job) and I have been thinking about these Halibut Quinoa Cakes for some time, and have been dying to make them again.

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa

When you are trying to or must lay off the shellfish (crab!!!) then these satisfy all of my cravings for a crispy crab cake. The quinoa bulks up these little cakes in place of breadcrumbs and adds wonderful crunchy texture that makes these cakes fry up with an extra crispy edge to them. And the fish is not only the tasty basis, but amazingly when pureed, acts as a binder for the whole thing so that you can forgo eggs. I love these served over a simple salad and topped plentifully with the sweet and sour Pickled Shallot Avocado Salsa.

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Halibut Quinoa Cakes
  • 8 ounces halibut filet, skinned and deboned
  • ½ cup parsley, finely chopped
  • ½ yellow onion, finely diced
  • ¼ cup red bell pepper, finely diced
  • 1 cup cooked quinoa
  • ½ teaspoon kosher salt
  • 3 tabelspoons olive oil
  • Pickled Shallot Avocado Salsa
  • 1 avocado, chopped
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons chopped chives
  • 2 teaspoons olive oil
  • kosher salt
  • Pickled Shallots
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • ⅔ cup red wine vinegar
  • 3 shallots, thinly sliced
Instructions
  1. To make the Pickled Shallots combine the sugar, salt and vinegar in a small pan and bring to a simmer. Whisk until the sugar has dissolved, about 2 minutes. Remove from the stove top and add the shallots to the pan. Set aside to pickle for 30 minutes.
  2. Drain the shallots and add the pickled shallots to a bowl with the cherry tomatoes, avocado chunks, chives and olive oil. Season to taste with kosher salt.
  3. In the bowl of a food processor add the halibut and pulse until it’s a paste.
  4. Add it to a bowl and mix well with the parsley, diced onion, bell pepper and quinoa and sprinkle with the kosher salt.
  5. Form into 4 large cakes and set aside.
  6. In a large heavy pan or skillet add the olive oil over medium heat. Add the cakes and cook them until crispy and golden, about 3 minutes. Flip them and cook them another 2-3 minutes on the other side until they are golden and crispy and just cooked through.
  7. Serve the cakes hot and top the cakes with the Pickled Shallot Avocado Salsa.

 

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Categorized: Appetizers, Dinner, Fish, Recipe Index
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HI guys! Happy Friday. What a week. A lot of travel and a hectic family schedule- and if you follow me on snapchat (HeatherChristo) you may have seen some of the party prep for an event that I held last night. I hosted an event for the 30/30 project last night at my house. It is such an incredible cause, and the 75 women who attended were so lovely and generous- we had a wonderful night- but I am definitely ready to kick my feet up for the weekend, relax and have fun.

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa

Also a nap would be really, really nice.

But I am having dinner with my whole family on Sunday and I thought that cooking a nice dinner would also be a treat- and I mean just cooking for fun (it doesn’t happen that much when food is your job) and I have been thinking about these Halibut Quinoa Cakes for some time, and have been dying to make them again.

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa

When you are trying to or must lay off the shellfish (crab!!!) then these satisfy all of my cravings for a crispy crab cake. The quinoa bulks up these little cakes in place of breadcrumbs and adds wonderful crunchy texture that makes these cakes fry up with an extra crispy edge to them. And the fish is not only the tasty basis, but amazingly when pureed, acts as a binder for the whole thing so that you can forgo eggs. I love these served over a simple salad and topped plentifully with the sweet and sour Pickled Shallot Avocado Salsa.

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa

Halibut Quinoa Cakes with Pickled Shallot Avocado Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Halibut Quinoa Cakes
  • 8 ounces halibut filet, skinned and deboned
  • ½ cup parsley, finely chopped
  • ½ yellow onion, finely diced
  • ¼ cup red bell pepper, finely diced
  • 1 cup cooked quinoa
  • ½ teaspoon kosher salt
  • 3 tabelspoons olive oil
  • Pickled Shallot Avocado Salsa
  • 1 avocado, chopped
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons chopped chives
  • 2 teaspoons olive oil
  • kosher salt
  • Pickled Shallots
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • ⅔ cup red wine vinegar
  • 3 shallots, thinly sliced
Instructions
  1. To make the Pickled Shallots combine the sugar, salt and vinegar in a small pan and bring to a simmer. Whisk until the sugar has dissolved, about 2 minutes. Remove from the stove top and add the shallots to the pan. Set aside to pickle for 30 minutes.
  2. Drain the shallots and add the pickled shallots to a bowl with the cherry tomatoes, avocado chunks, chives and olive oil. Season to taste with kosher salt.
  3. In the bowl of a food processor add the halibut and pulse until it’s a paste.
  4. Add it to a bowl and mix well with the parsley, diced onion, bell pepper and quinoa and sprinkle with the kosher salt.
  5. Form into 4 large cakes and set aside.
  6. In a large heavy pan or skillet add the olive oil over medium heat. Add the cakes and cook them until crispy and golden, about 3 minutes. Flip them and cook them another 2-3 minutes on the other side until they are golden and crispy and just cooked through.
  7. Serve the cakes hot and top the cakes with the Pickled Shallot Avocado Salsa.

 

Recipe by Heather Christo (http://heatherchristo.com)