Teriyaki Grilled Fish with Quinoa Salad
Prepare for a flavorful experience with this Teriyaki Grilled Fish with Quinoa Salad recipe, which expertly combines Mediterranean and Asian influences. This dish offers a delightful mix of tender, flaky fish, savory teriyaki sauce, and nutritious quinoa. Whether you're looking to impress guests or enjoy a wholesome meal, this recipe is sure to become a favorite. Its simplicity and rich flavors make it an excellent choice for any occasion.
Health Benefits:
This dish not only tantalizes your taste buds but also provides numerous health benefits:
- White Fish: A lean source of high-quality protein, rich in essential omega-3 fatty acids that support heart and brain health. White fish is also low in saturated fats, making it a heart-friendly option.
- Quinoa: A complete protein, quinoa is packed with essential amino acids, fiber, and antioxidants. It's gluten-free and provides a slow release of energy, helping to maintain blood sugar levels and keep you full longer.
- Soy Sauce & Sesame Oil: Soy sauce adds umami flavor while being low in calories. Sesame oil is rich in healthy fats, including omega-6 fatty acids, which support joint health and reduce inflammation.
- Ginger & Garlic: These ingredients are known for their anti-inflammatory and immune-boosting properties. They also aid in digestion and provide a burst of flavor without adding many calories.
- Lemon Juice: High in vitamin C, lemon juice helps boost the immune system and enhance iron absorption from the meal.
Ingredients:
- For the Teriyaki Grilled Fish:
- 2 fillets of white fish (such as cod, snapper, or halibut)
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lemon juice
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
- For the Quinoa Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Prepare the Quinoa: In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
- Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, olive oil, sesame oil, garlic, ginger, and lemon juice.
- Marinate the Fish: Place the fish fillets in a shallow dish and pour the teriyaki sauce over them. Let them marinate for at least 15 minutes, turning the fillets halfway through to ensure they’re evenly coated.
- Grill the Fish: Preheat your grill or grill pan to medium-high heat. Remove the fish from the marinade and grill for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Garnish with sesame seeds and chopped green onions if desired.
- Assemble the Quinoa Salad: In a large bowl, combine the cooked quinoa, cucumber, bell pepper, red onion, and parsley. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Toss to combine.
- Serve: Plate the grilled fish alongside the quinoa salad for a beautifully balanced and flavorful meal. Enjoy your MediterAsian culinary creation!
Conclusion:
This Teriyaki Grilled Fish with Quinoa Salad isn’t just a meal—it’s a celebration of the fusion between Mediterranean and Asian cuisines, bringing together the best of both worlds in one delicious dish. Packed with nutrients and bursting with flavor, it’s a recipe that nourishes the body and delights the senses. Whether for a quick weeknight dinner or a special occasion, this dish is sure to impress and satisfy. Remember, the best meals are those that feed both the body and soul.
For more healthy recipes, visit our Nourish page and continue your journey to wellness through food.
