Image of Ancient Minerals Logo

Ultra Pure Topical Magnesium

Steamed Halibut & Quinoa

For the seafood lovers out there, the delicious white fillets of halibut may be just the thing! With its high amount of protein, selenium & the essential amino acid tryptophan, halibut certainly makes for a nutritious meal… but add to that its abundance of magnesium, phosphorous, and B3 and you have yourself a winner!

If you read our post about Magnesium-Rich Quinoa, you know that it would make the perfect compliment to an already nutrient-packed entree. So we went ahead and dug up a recipe that we thought would have your mouth watering, and your magnesium levels rising.

Steamed Halibut with Lemon Olive Quinoa Salad

from Martha Stewart

Halibut Ingredients

  • 1 lemon, thinly sliced
  • 4 center-cut halibut fillets (7 to 8 ounces)
  • Coarse salt and freshly ground black pepper
  • 1 cup green olives, pitted and coarsely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • Zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil

Halibut PreparationSteamed Halibut & Quinoa

Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.
Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.
In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.
Top fish with olive mixture and serve immediately with quinoa.

Quinoa Ingredients

  • 2 cups quinoa
  • Coarse salt
  • 1/2 cup toasted pine nuts
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup chopped flat-leaf parsley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper

Quinoa Preparation

Cook quinoa. (See Cooking with Quinoa)

Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.


If you enjoyed this recipe, let us know. We’ll try to keep them coming!