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Receta Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing
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Ingredientes
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pound asparagus, ends trimmed
- 3 Roma tomatoes, diced
- 3/4 cup Feta cheese, crumbled
- Zest and juice of 2 Meyer lemons
- 1/2 tablespoon minced shallots
- 2 tablespoons mint leaves , cut into a chiffonade
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup extra virgin olive oil
- 4 (6-ounce) grouper filets (or other firm white fish)
Direcciones
- Bring water to boil in a medium saucepan; add quinoa, reduce heat, cover and simmer 15 minutes. Fluff cooked quinoa with a fork and transfer to a large bowl to cool slightly.
- Whisk together the Meyer lemon juice, shallots, mint, salt and pepper in a small bowl. Gradually whisk in olive oil.
- Meanwhile, heat grill to medium high and brush grate with oil. Place asparagus directly on grill, cooking and turning asparagus as it cooks, about 5 minutes. Remove asparagus from grill and cut into 2-inch-thick pieces. Add grilled asparagus, tomatoes and Feta to quinoa along with all but a few tablespoons of the dressing(reserve some to brush on the fish prior to grilling) and mix well. Adjust seasonings with salt and pepper.
- Brush grouper with reserved dressing and grill over a medium high flame for about 5-6 minutes per side, until opaque in the center.
- Spoon quinoa salad in center of plate and top with grilled grouper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 317 | 63% |
| Total Fat 35.86g | 45% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 619mg | 26% |
| Potassium 630mg | 18% |
| Total Carbs 35.16g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.94g | 3% |
| Protein 12.3g | 20% |
