Lemon Basil Halibut with Quinoa and Broccoli

Aug 17, 2021

lemon basil halibut with quinoa and broccoli



Freshly squeezed lemon juice from 2 lemons

2 tbsp avocado oil

2 garlic cloves, minced

¼ cup fresh basil, chopped

6, halibut steaks


1 cup Quinoa

2 cups low-sodium chicken bone broth

Juice from 1 lemon

1 tbsp Avocado oil


1 lb broccoli

1 tbsp avocado oil

Salt and pepper



1. Whisk lemon juice, oil, garlic in a bowl and stir in basil. Season with salt and pepper.

2. Preheat grill to medium-high. Season halibut with salt and pepper. Add 1 tbsp of oil mixture to fish, divide equally. Grill halibut for about 4 minutes on each side until just cooked through. Pour remaining oil mixture over fish.


1. Place quinoa in a large bowl, fill with cold water. Drain into strainer and repeat 4 more times.

2. Over medium high heat, heat oil in a saucepan. Add quinoa and cook, stirring, until quinoa makes popping noises (3-5 minutes)

3. Stir in bone broth. Bring to a boil, then reduce heat and let simmer, covered for 15 minutes.

4. Stir in lemon juice and simmer for 5 more minutes.

5. Fluff with a fork.


1. Preheat grill to medium heat. Trim off long broccoli stem and quarter broccoli into smaller pieces.

2. On a plate on baking sheet, drizzle oil, salt, and pepper on broccoli.

3. Grill broccoli for about 8-10 minutes until knife tender and slightly charred. Flip every few minutes.

Nutritional info per serving: serves 6

Calories: 344

Protein: 34 g

Fat: 13 g

Carbs: 27 g

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