By michelle s
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water with a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
While the quinoa is cooking, preheat a grill or grill pan over medium heat. Lightly coat the asparagus spears with olive oil and sprinkle with salt and pepper. Grill the asparagus for about 3-5 minutes, turning occasionally, until tender and slightly charred.
In a small bowl, mix the lemon juice and chopped herbs together. Set aside.
Once the quinoa is cooked, fluff it with a fork and stir in half of the lemon-herb mixture. Taste and adjust seasoning with more salt or lemon juice if needed.
Pat the sea bass fillet dry with paper towels and season with salt and pepper on both sides. Brush lightly with olive oil.
Place the sea bass on the grill, skin-side down if it has skin. Grill for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
To serve, place a portion of lemon-herb quinoa on each plate. Top with grilled sea bass, drizzle remaining lemon-herb mixture over the fish, and arrange grilled asparagus alongside.
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This Main Course Seafood Healthy recipe is ready in 40 minutes and features sea bass fillet, dry quinoa, water and other delicious ingredients. Contains 360 calories total.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water with a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
While the quinoa is cooking, preheat a grill or grill pan over medium heat. Lightly coat the asparagus spears with olive oil and sprinkle with salt and pepper. Grill the asparagus for about 3-5 minutes, turning occasionally, until tender and slightly charred.
In a small bowl, mix the lemon juice and chopped herbs together. Set aside.
Once the quinoa is cooked, fluff it with a fork and stir in half of the lemon-herb mixture. Taste and adjust seasoning with more salt or lemon juice if needed.
Pat the sea bass fillet dry with paper towels and season with salt and pepper on both sides. Brush lightly with olive oil.
Place the sea bass on the grill, skin-side down if it has skin. Grill for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
To serve, place a portion of lemon-herb quinoa on each plate. Top with grilled sea bass, drizzle remaining lemon-herb mixture over the fish, and arrange grilled asparagus alongside.
Calories per Serving: 360
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