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Baby snapper stuffed with quinoa and olives
Baby snapper stuffed with quinoa and olives
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Barbecue-baked snapper filled with flavorful quinoa, ready in just 50 minutes.
Ingredients:
  • 65g (1/3 cup) quinoa, rinsed
  • 160ml (2/3 cup) water
  • 2 green shallots, trimmed, thinly sliced
  • 40.00 ml chopped pitted black olives
  • 2 tsp finely grated lemon rind
  • 2 long fresh red chillies, deseeded, chopped
  • 18.20 gm extra virgin olive oil
  • 2 (650g each) baby snapper, cleaned, scaled
  • 1 lemon, thinly sliced
  • 2 bunches broccolini, trimmed
  • 200g green beans, trimmed
Instructions:
  • In a saucepan over medium heat, cook quinoa and water until boiling. Reduce heat and simmer covered for 12 minutes until quinoa is tender and water is absorbed. Stir in shallot, olives, 1 tsp rind, and half the chili. Allow it to cool before serving.
  • Mix together the lemon juice, oil, remaining rind, and chili in a small bowl. Let it chill while you prepare the rest of the dish.
  • Make 3 diagonal slashes on the thickest part of the snapper on both sides. Place two 80cm pieces of foil on the countertop, top each with baking paper, and place a fish in the center of each.
  • Preheat a covered barbecue grill to medium-high heat. Fill fish cavities with flavorful quinoa blend and season generously. Place lemon slices on top. Wrap fish in foil and parchment paper, ensuring it's completely sealed. Grill with the lid closed, flipping halfway through, until fish is perfectly cooked, approximately 12-14 minutes.
  • Steam the broccolini and beans until perfectly tender-crisp. Arrange the fish on a platter alongside the steamed greens, and generously drizzle with the dressing.

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