Halibut with Quinoa and Fennel Salads

• Quinoa Salad:
• 2 qt. cooked quinoa
• 1-1/3 cups KRAFT Signature Roasted Red Pepper Vinaigrette Dressing
• 3/4 cup sun-dried tomatoes, drained, chopped
• 2/3 cup roasted red peppers, diced
• 2/3 cup roasted yellow peppers, diced Target 1 pkg For $2.99 thru 02/06
• 3/4 cup red onions, finely diced
• 3/4 cup Kalamata olives, chopped
• 1/2 cup fresh basil, chopped
• to taste salt and pepper
• Fennel Salad:
• 1-1/2 qt. grape tomatoes, halved
• 1-1/2 qt. fennel, thinly sliced
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. fresh rosemary, chopped
• to taste salt and pepper
• Halibut:
• 24 each halibut fillets
• 2/3 cup olive oil, divided
• salt and pepper
• 2 qt. frisee
• 1/2 cup KRAFT Signature Roasted Red Pepper Vinaigrette Dressing

1. Quinoa Salad: Combine all ingredients.
2. Refrigerate at least 1 to 2 hours to allow flavors to blend.
3. Fennel Salad: Combine all ingredients.
4. Refrigerate at least 1 to 2 hours to allow flavors to blend.
5. For each serving: Saute 1 fish fillet in 1 tsp.
6. of the olive oil for 2 to 3 min.
7. on each side or until fish flakes easily with fork.
8. Salt and pepper to taste.
9. Spoon 1/2 cup Quinoa Salad into 2-1/2 inch-diameter and 1-1/2 inch-high mold.
10. Unmold onto left side rectangular serving plate.
11. Toss 1/3 cup frisee with 1 tsp.
12. dressing; arrange over molded quinoa.
13. Place 1/2 cup Fennel Salad on right side of plate.
14. Arrange fish over Fennel Salad, just slightly off center; drizzle fish with 1/4 tsp.
15. olive oil.

quinoa, quinoa, red pepper, tomatoes, roasted red peppers, yellow peppers, red onions, olives, fresh basil, salt, fennel salad, grape tomatoes, fennel, lemon juice, olive oil, lemon zest, fresh rosemary, salt, olive oil, salt, frisee, red pepper

Taken from www.kraftrecipes.com/recipes/halibut-quinoa-fennel-salads-113497.aspx (may not work)