White Fish with Quinoa Salad & Tahini


Serves 2

INGREDIENTS

White Fish

  • 4 filets, any white fish (cod, mackerel, sea bass, etc.)

  • Salt

  • Pepper

  • Cumin

  • Lemon Juice

  • Bread crumbs

Tahini

  • ¼ cup tahini paste

  • 1/3 cup lemon juice

  • Water, til consistency is smooth

  • 1 tsp. yogurt

  • 2-3 cloves garlic, finely chopped

Quinoa

  • ¾ cup red quinoa (pre-cooked)

  • 1 garlic clove, chopped

  • 1 red onion

  • Crushed red chili flakes

  • ½ bunch fresh basil

  • Pine nuts

Cucumber Salad

  • ¼ quarter chopped cucumber

  • Fresh chopped parsley

DIRECTIONS

Marinate the fish with salt, pepper, and cumin. Pour lemon juice over and rub mixture in. Let sit for 15-20 minutes.


In a separate bowl, mix tahini paste, lemon juice, and water until a smooth/light consistency is reached. Add yogurt and water again, as needed. Mix in crushed garlic and refrigerate.


On medium heat, add olive oil and cook onions for 10-15 minutes until soft and brown. Then, add remaining garlic and quinoa. Season with crushed red pepper and salt to taste. Transfer to a plate. In the same pan, add more olive oil. Take the marinated fish and dip in the bread crumbs before adding to heat. Pan fry for 4-5 minutes on each side and remove from heat. Throw in pine nuts until browned. Chop cucumber and mix with parsley.


To plate, spoon quinoa, add cooked fish, a side of cucumber salad, and sprinkle tahini dressing. Season with basil and pine nuts and serve. Enjoy! #healthy #fish #dinner #mediterranean #pescatarian #seafood


©2019 by The Humble Butternut.