2 ½ tbsp. Kowalski’s 100% Fresh Squeezed Orange Juice
2 tbsp. walnut oil
1 ½ tbsp. fresh squeezed lemon juice
1 tsp. kosher salt
1 lb. halibut fillet
1 cup quinoa
2 cups Kowalski’s 100% Fresh Squeezed Orange Juice
1 tbsp. snipped fresh cilantro, divided

In zipper closure food storage bag, combine first 4 ingredients; add halibut, turning to coat with marinade. Refrigerate 30 min. Cook quinoa in 2 cups orange juice following pkg. directions.

To Grill: Preheat grill to high; using direct heat cooking method, grill halibut, skin-side-down, on grill rack until interior of fish turns opaque (10 min. per inch of thickness measured at the thickest part.)

To Serve: Remove skin from halibut; divide into 4 pieces. Divide quinoa among each of 4 dinner plates; arrange halibut over quinoa. Sprinkle with cilantro; serve immediately. Serves 4.

Nutrition Information per Serving:
Total Calories 380
Fat 11 g
Saturated Fat 1 g
Omega 3 Fats 1 g
Sodium 500 mg

Each serving also is a good source of these brain nutrients: vitamins B6, B12 and C, folate, iron, magnesium, zinc, selenium and potassium.