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Spiced Fish with Quinoa Salad: Submitted by: Purnima | Date Added: 2 Apr 2016
Listed in: Seafood
Ingredients

70g (1/2 cup) pistachios
270g (1 1/3 cups) white quinoa
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
60ml (1/4 cup) extra virgin olive oil
4 x 180g pieces bream fillet, pin-boned, skin on
80g (1/2 cup) currants
1 orange
1 bunch mint
1 1/2 tablespoons pomegranate molasses (see note)
Farmers Union Greek Style Yogurt, to serve

Cooking Instructions

Preheat oven to 180C. Place pistachios on an oven tray and roast for 5 minutes or until light golden. Set aside.

Combine quinoa and 750ml (3 cups) water in a large saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Rinse under cold running water, drain and transfer to a large bowl.

Meanwhile, combine spices in a large, shallow bowl. Add 2 tablespoons oil, season with salt and freshly ground black pepper, and stir to combine. Add fish fillets and turn to coat.

Heat a large frying pan over high heat. Add fish, skin-side down first, and cook for 2 minutes each side or until just cooked. Transfer to a plate.

Add pistachios and currants to quinoa. Zest over orange, reserving orange, then pick mint leaves and add to quinoa. Gently toss to combine.

Juice orange into a small bowl. Add pomegranate molasses and remaining 1 tablespoon oil, then whisk to combine and season. Drizzle half the dressing over quinoa salad and toss to combine.

Divide quinoa salad among plates. Top each with a piece of fish, then drizzle with remaining dressing and serve with Greek-style yoghurt.

Recipe Pictures - Hover cursor to scroll if several images:
Spiced Fish with Quinoa Salad
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