Timber Cove Inn's Roasted Halibut with Red Quinoa

Herbed quinoa with almonds supports a nicely crisp pan-fried halibut fillet, enhanced with a rich peach/balsamic reduction sauce. Lovely with a glass of viognier.

Servings: 4

Cook Time: 2 hours

Pair With: Pair with a great Viognier

Source: Recipe and photo courtesy of Timber Cove Inn's Chef William Oliver


9 tablespoons quality olive oil, in three parts
3 ounces shallot, fine diced, in two parts
8 ounces red quinoa
16 ounces fish stock (make or buy), in two parts
*1 bay leaf, optional
1/4 vanilla bean, scrape seeds from pod
1/2 cup white balsamic vinegar
2 cups water
4 ripe yellow peaches, quartered, stone discarded
salt and pepper
4-6 oz. halibut fillets
1 tablespoon butter
3 ears Silver Queen corn, peeled, cleaned of silk, cut off cob
1/4 white wine
4 ounces Marcona almonds, toasted and coarse chopped
1 head frisée greens, trimmed, washed, and dried with paper towel
1/2 bunch chives, finely chopped, not bruised
3 ounces of microgreens or petite garden greens
Salt and pepper to taste 


Note: We make our own stock, using celery, leek tops, bay leaves, dill stems, parsley stems and onions. We add the corn cobs to our fish stock as well, for added flavor for this dish.

In a hot, large sauté pan, add 3 tablespoons of the olive oil and shallots, quickly sauté. Add quinoa, toast for 2 minutes, then add 12 ounces of the stock (toss in a fresh bay leaf if you have it) and cook for 10 mins. Remove from the heat and allow to rest 30 minutes.

In stainless sauce pot, add the vanilla and balsamic. Reduce down by 60%. Add water and peaches; simmer for 30 minutes on low heat. Purée and strain. Season with salt and pepper to taste. Keep warm.

Heat large, heavy-duty sauté pan to smoking hot. Add 3 tablespoons of the olive oil. Sauté the fish, presentation side down first, allowing to brown to a wonderful crust. Turn fish over and cook to desired temperature. (We suggest medium). Remove fish to rest.

Discard grease. Add the remaining shallots, butter, corn and lightly sauté. Add wine and deglaze. Add quinoa, and remaining stock. Bring to simmer until liquid is absorbed. Season with salt and pepper to taste. Remove from heat and add the almonds, frisée greens and chives. Brush the fish with the remaining olive oil. Assemble by plating the sauce first, then the greens/quinoa mixture, brushed fish, then a topping of microgreens. Serve and enjoy!


Recipe Courtesy Of

Timber Cove Inn

Arriving at Timber Cove Inn, guests will follow a picturesque, winding route filled with redwood groves and jaw-dropping ocean views to a beautiful hillside bluff overlooking the crashing waves of the Pacific Ocean. Here they'll find the inn, perched on a cliff overlooking one of California’s most beautiful coastlines.