4 filets, any white fish (cod, mackerel, sea bass, etc.)
¼ cup tahini paste
1/3 cup lemon juice
Water, til consistency is smooth
1 tsp. yogurt
2-3 cloves garlic, finely chopped
¾ cup red quinoa (pre-cooked)
1 garlic clove, chopped
1 red onion
Crushed red chili flakes
½ bunch fresh basil
¼ quarter chopped cucumber
Fresh chopped parsley
Marinate the fish with salt, pepper, and cumin. Pour lemon juice over and rub mixture in. Let sit for 15-20 minutes.
In a separate bowl, mix tahini paste, lemon juice, and water until a smooth/light consistency is reached. Add yogurt and water again, as needed. Mix in crushed garlic and refrigerate.
On medium heat, add olive oil and cook onions for 10-15 minutes until soft and brown. Then, add remaining garlic and quinoa. Season with crushed red pepper and salt to taste. Transfer to a plate. In the same pan, add more olive oil. Take the marinated fish and dip in the bread crumbs before adding to heat. Pan fry for 4-5 minutes on each side and remove from heat. Throw in pine nuts until browned. Chop cucumber and mix with parsley.
To plate, spoon quinoa, add cooked fish, a side of cucumber salad, and sprinkle tahini dressing. Season with basil and pine nuts and serve. Enjoy! #healthy #fish #dinner #mediterranean #pescatarian #seafood