Fried redfish fillet with quinoa salad - Fish Tales
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Fried redfish fillet with quinoa salad

Fried redfish fillet with quinoa salad

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Recipe (dinner, lunch)

FRIED REDFISH FILLET WITH QUINOA SALAD

Fried fish is perfect for a quick, healthy meal at lunch or dinner. It comes together quickly with simply prepared ancient grains such quinoa which can be cooked in minutes. Enjoy!

  • 1

    Put the quinoa in a fine sieve (strainer) and rinse by running cold running water over it. Tip the quinoa into a small saucepan and add 500 ml of cold water plus a pinch of salt. Bring to the boil, reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until all the liquid has been absorbed. Set aside to cool.

  • 2

    Roast the pumpkin seeds in a dry frying pan (skillet) over a medium-high heat for 1 minute.

  • 3

    In a bowl, whisk together the orange zest, juice, mustard, 1 tbsp white wine vinegar and 4 tbsp olive oil with a fork, season with salt and pepper and set aside.

  • 4

    Using a sharp knife, cut diagonal slashes in the skin of the redfish fillets at 2-cm intervals. Pat the fish dry with kitchen paper (paper towels) and season with salt and pepper. Add groundnut oil to a frying pan (skillet) over a high heat, add the fish, skin-side down, and fry without moving the fillets around for 3–5 minutes, depending on their thickness. Lower the heat to medium-high, turn the fillets over and fry for a further 2–3 minutes but don’t turn them again or their skin will lose its crispness.

  • 5

    Add the quinoa to a bowl, sprinkle 4 tbsp of dressing and mix well. Stir in the union, mint, parsley, peanuts, pomegranate seeds and rocket. Season with salt and pepper and reserve some of the mint, and parsley for garnish.

  • 6

    Serve the quinoa salad garnished with the reserved pomegranate seeds, mint and parsley. Drizzle the dressing over the salad and add the fish.

(David Loftus)

Ingredients

  • - 250 g white quinoa

  • - handful of pumpkin seeds

  • - 1 orange

  • - 1 tbsp Dijon mustard

  • - white wine vinegar

  • - extra virgin olive oil

  • - 4 x 150–175 g redfish fillets, skin on

  • - groundnut oil for frying

  • - ½ red onion, finely sliced

  • - 2 sprigs of mint leaves, roughly chopped

  • - handful of parsley, roughly chopped

  • - handful of unsalted peanuts

  • - 4 tbsp pomegranate seeds

  • - handful of rocket leaves, roughly chopped

  • - salt and pepper

  • 40 minutes
  • 4 persons