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Persian-spiced fish with quinoa salad
Persian-spiced fish with quinoa salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Experience the exotic flavors of the Middle East with this aromatic fish recipe.
Ingredients:
  • 70g (1/2 cup) pistachios
  • 270g (1 1/3 cups) white quinoa
  • 1 tsp ground turmeric
  • 2.50 gm ground cumin
  • 2.50 gm sweet paprika
  • 2.50 gm ground cinnamon
  • 60ml (1/4 cup) extra virgin olive oil
  • 4 x 180g pieces bream fillet, pin-boned, skin on
  • 80g (1/2 cup) currants
  • 1 orange
  • 1 bunch mint
  • 30.00 ml pomegranate molasses (see note)
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat your oven to 180C. Spread pistachios on a baking tray and roast for about 5 minutes until they turn a light golden brown. Remove from oven and set aside.
  • In a large saucepan, bring 3 cups (750ml) of water and quinoa to a boil. Cover, simmer on low heat for 10 minutes until water is absorbed. Rinse with cold water, drain, and transfer to a large bowl.
  • In a large, shallow bowl, mix spices together. Drizzle with 2 tablespoons of oil, season generously with salt and freshly ground black pepper, and give it a good stir. Add fish fillets and coat them evenly.
  • Preheat a spacious pan over high heat. Place the fish in the pan, skin-side down, and sear each side for 2 minutes or until perfectly cooked. Then, move the fish to a plate.
  • Combine pistachios and currants with the quinoa. Zest orange over the mixture, making sure to reserve the orange for later. Add mint leaves to the quinoa and gently toss everything together.
  • Squeeze the orange into a small bowl. Mix in the pomegranate molasses and the remaining 1 tablespoon of oil, then whisk together and season. Pour half of the dressing over the quinoa salad and mix well.
  • Plate the quinoa salad, add a piece of fish on top, drizzle with the dressing, and serve with Greek-style yogurt.

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