Ingredients:
2 (6-ounce) halibut fillets
5 green onion, trimmed
Virgin Coconut Oil
Sea salt to taste
2 diced tomatoes
½ avocado, peeled and diced
2 lime wedges
¼ cup cilantro
½ cup quinoa
½ teaspoon garlic, minced
1 ½ Tablespoons of virgin olive oil
Directions:
Dice and combine tomatoes, avocado, and half of the cilantro in a small bowl.
Prepare quinoa according to directions and then add finely minced garlic and remaining cilantro.
Coat fillets and onions with coconut oil. Sprinkle fish evenly with salt. Place fish and onions on grill rack coated with coconut oil; cover and grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Grill onions 3 minutes on each side or until charred and tender. Cut grilled onions into 1-inch pieces.
Place grilled fish on a bed of quinoa on the serving plate. Top with tomato mixture; sprinkle with grilled onions. Squeeze 1 lime wedge over each serving.
Makes 2 servings
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