Go directly to content
Grilled seabass with quinoa salad and tzatziki
June 24, 2024
- 14 oz or 2 fillets of ASC labeled seabass, thawed if frozen
- 1 1/4 cup quinoa
- 1 cup Greek yogurt
- 3/4 cup shredded or quartered cucumber
- 1 clove garlic
- 1 tbsp white wine vinegar
- Extra virgin olive oil
- Salt and pepper to taste
Ingredients
Easy
Instructions / Directions
- Seabass: Gently rub the seabass fillets with a drizzle of oil and a pinch of pepper. Cook under the grill for 10–15 minutes, turning the fish halfway through cooking. Salt the fillet and season with a drizzle of olive oil.
- Quinoa salad: Soak the quinoa in water for at least 4 hours, then cook in boiling, salted water for 5–7 minutes. Turn off the heat and let the grains swell for another 5 minutes. Season with salt, pepper and olive oil.
- Tzatziki: Remove the seeds from the cucumber, then grate with a large mesh grater. Leave for half an hour in a sieve to drain. Peel the garlic cloves and crush well, to achieve a paste. Pour the yogurt into a bowl, season with salt, olive oil and vinegar. Stir well. Crush the cucumber with the back of a spoon and add to the yogurt. Add the garlic paste and stir again.
- To serve: Place the seabass fillet on top of the quinoa salad and serve with tzatziki.