Grilled lemon and dill fish with red quinoa salad
Savor the flavors of summer with this Grilled Lemon and Dill Fish recipe paired with a refreshing Red Quinoa Salad. Enjoy tender white fish marinated in zesty lemon and fresh dill, served alongside a nutritious quinoa salad bursting with spinach, crunchy celery, and tangy red onion. A healthy, delicious, and easy-to-make meal perfect for any occasion!
- 06 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Grilled lemon and dill fish with red quinoa salad is a delightful and nutritious dish that combines the zesty flavors of lemon and dill with the wholesome goodness of quinoa and fresh vegetables. Perfect for a healthy dinner or a special occasion, this recipe is both simple to prepare and full of vibrant flavors. Let's dive into the details of how to cook this tasty meal.
Ingredients:
Instructions:
- Rinse quinoa thoroughly under cold water using a fine-mesh sieve.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and set aside to cool slightly.
- In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of freshly chopped dill, the juice and zest of 1 lemon, and a pinch of salt and pepper.
- Pat the fish fillets dry with paper towels, then rub the marinade over all sides of the fish. Cover and let it marinate in the refrigerator for about 15-20 minutes.
- In a large bowl, combine the chopped spinach, chopped celery, and finely diced red onion.
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of vinegar, 1 teaspoon of mustard, and a pinch of salt and pepper.
- Pour the dressing over the quinoa and vegetable mixture. Toss to combine until everything is well coated.
- Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the marinated fish on the grill. Cook for about 4-5 minutes per side or until the fish is opaque and flakes easily with a fork.
- Remove from the grill and let the fish rest for a few minutes.
- Divide the red quinoa salad among plates.
- Place a portion of grilled lemon and dill fish on top or beside the salad.
- Garnish with extra fresh dill and a wedge of lemon, if desired.
Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Marinate the fish in lemon juice and dill for at least 30 minutes to enhance the flavor.
- Use a grill pan or outdoor grill to cook the fish for a nice charred flavor.
- While the quinoa is cooking, prepare the vegetables to save time.
- Toss the quinoa salad with olive oil, vinegar, and a bit of mustard for a well-rounded taste.
- Don't overcook the fish; it should be flaky and moist when done.
- For added texture, consider adding chopped nuts or seeds to the quinoa salad.
Enjoy your delicious grilled lemon and dill fish with red quinoa salad. This nutritious and flavorful dish is sure to be a hit at your dinner table. With the refreshing zest of lemon and the aromatic dill paired with a hearty quinoa salad, you have a well-balanced meal that's both healthy and satisfying. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 2.84g | 7% |
| Sugar 1.86g | 2% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.65g | 9% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 130mg | 24% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.33mg | 26% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.67mg | 39% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 1.70ug | 71% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.25mg | 8% |
| Vitamin K 120ug | 99% |
| Minerals | |
| Calcium, Ca 81mg | 7% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 570mg | 46% |
| Potassium, K 910mg | 27% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 2.48mg | 23% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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