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Contributing Healthy Recipes

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Fish with Pistachio & Quinoa Salad
Contributor: Nancy Copley

1 cup red quinoa (well rinsed and pat dry with paper towels)
1 tsp salt (or less if using salted nuts)
2 cups water
4 whole fish (about 1-pound each)
1 cup shelled pistachios, toasted and roughly chopped (may use walnuts as a substitute)
1 large English cucumber, diced
1 clove garlic, peeled and grated
1 lemon, zested, plus 2 extra lemons, cut into wedges
2 Tbsp chopped tarragon leaves
1/4 cup chervil, lightly chopped (optional)
2 Tbsp extra-virgin olive oil, plus extra
1 Tbsp sherry vinegar
Fleur de sel, for serving

Method of Preparation:
1. Preheat oven to 350 degrees. On a baking sheet, spread out quinoa and toast until slightly darker in color, about 10 minutes. Meanwhile, preheat grill to medium (unless you plan to roast fish in oven).
2. Pour quinoa, salt and water into pot with a fitted lid and bring to a boil. Reduce heat to a gentle simmer and cover. Cook until water is absorbed, 15-20 minutes. Fluff with a fork.
3. Meanwhile, cook fish. If grilling, make sure grill grates are clean and lightly oiled. If roasting, increase oven heat to 400 degrees. Rinse and pat fish dry with paper towels.
4. Grill fish, leaving it undisturbed until cooked through and it easily pulls away from grates, 7-8 minutes per side. If roasting, placce fish on tray and cook until meat is flaky and white throughout, about 20 minutes. Let rest for 5 minutes.
5. Mix together quinoa, pistachios, cucumber, garlic, lemon zest, herbs, oil and vinegar. Serve fish with lemon wedges, oil and fleur de sel on the side. Serve salad family style.
Serves: 4 Total Time: 35 minutes

Spicy Garden Slaw with Crispy Corn Biscuits
Contributor: Taylor Crockford

For cayenne dressing:
3 Tbsp cider vinegar
2 Tbsp fresh lemon juice
2 tsp Dijon-style mustard
1 tsp hot sauce
1/2 tsp ground cayenne pepper
1/2 tsp celery seeds
1 cup safflower oil
salt and freshly ground black pepper to taste

Method of preparation:
In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the 7-quart bowl.

For spicy garden slaw:
1/2 small head green cabbage (about 3/4 to 1 pound), chopped, outer leaves removed
1/2 small head red cabbage (about 3/4 to 1 pound), chopped, outer leaves removed
1/4 pound carrots, peeled, ends trimmed, and cut lengthwise into sticks
1 medium red onion (about 6 ounces), peeled and thinly sliced
1 medium green bell pepper (about 6 ounces) washed, thinly sliced or rough chop
1 medium red bell pepper (about 6 ounces) washed, thinly sliced or rough chop
1 medium yellow bell pepper, (about 6 ounces) washed, thinly sliced or rough chop
3/4 cup cayenne dressing
1 cup unsalted peanuts

Method of Preparation:
Preheat the oven to 325 degrees. Add the prepared green and red cabbages, red onion, green, red and yellow peppers to the dressing in the 7-quart bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept in a covered, noncorrosive container for up to 2 days before serving).

Toast the peanuts on a baking sheet in the preheated oven for 10-12 minutes, until golden brown. Set the nuts aside at room temperature until needed.

For the biscuits:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tesp baking soda
1 tsp baking powder
1/2 tsp salt
4 Tbsp vegetable shortening
1/2 cup cooked corn, well drained
1/4 cup buttermilk

Method of Preparation:
Preheat the oven to 400 degrees. Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle. Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is "cut into" the flour mixture and resembles coarse meal. Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds. Transfer the dough to a clean, dry lightly floured work surface. Roll the dough out 1/2 inch thick. (If dough sticks, add a small amount of extra flour), Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown. Remove the biscuits from the oven and set aside at room temperature while assembling the salad. 

Assemble the salad:
Arrange and divide 3/4 pound red leaf  lettuce that has been cored, separated into leaves, washed and dried, onto 4 plates. Whisk the dressing in the 1-quart bowl. Dress the red lettuce on each plate with 2-3 Tbsp of the dressing.  Place an equal amount of spicy garden slaw on the center of each salad. Sprinkle toasted peanuts on top of salad.  Serve with crispy corn biscuits.  
Note: I added shelled snap peas, grilled corn, and chopped cilantro to the slaw.   
Serves: 4


Last updated: March 20, 2013

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