Tuesday, March 11, 2014

Persian-spiced fish with quinoa salad recipe

Photo: Persian-spiced fish with quinoa salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Persian-spiced fish with quinoa salad recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Persian-spiced fish with quinoa salad.

Try a taste of the middle-east with this fragrant fish dish.

To Prep 0:15
To Cook 0:20


70g (1/2 cup) pistachios
270g (1 1/3 cups) white quinoa
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon 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
1 1/2 tablespoons pomegranate molasses (see note)
Greek-style yoghurt, to serve


Step 1 Preheat oven to 180C. Place pistachios on an oven tray and roast for 5 minutes or until light golden. Set aside.

Step 2 Combine quinoa and 750ml (3 cups) water in a large saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Rinse under cold running water, drain and transfer to a large bowl.

Step 3 Meanwhile, combine spices in a large, shallow bowl. Add 2 tablespoons oil, season with salt and freshly ground black pepper, and stir to combine. Add fish fillets and turn to coat.

Step 4 Heat a large frying pan over high heat. Add fish, skin-side down first, and cook for 2 minutes each side or until just cooked. Transfer to a plate.

Step 5 Add pistachios and currants to quinoa. Zest over orange, reserving orange, then pick mint leaves and add to quinoa. Gently toss to combine.

Step 6 Juice orange into a small bowl. Add pomegranate molasses and remaining 1 tablespoon oil, then whisk to combine and season. Drizzle half the dressing over quinoa salad and toss to combine.

Step 7 Divide quinoa salad among plates. Top each with a piece of fish, then drizzle with remaining dressing and serve with Greek-style yoghurt.


Energy 3344kJ
Fat saturated 6.00g
Fat Total 36.00g
Carbohydrate sugars 23.00g
Carbohydrate Total 67.00g
Dietary Fibre 9.00g
Protein 47.00g
Cholesterol 128.00mg
Sodium 175.87mg

All nutrition values are per serve.

MasterChef - November 2012 , Page 55
Recipe by Sarah Hobbs

Photography by Jeremy Simons

More from the Hummus Recipes Kitchen:

Grilled Eggplant Rolls with Feta and Olives Recipe
Persian rice recipe
Adas Polow  
Salad-e Shirazi Recipe  
Beetroot, chickpea and feta salad recipe    
Harissa fish with fattoush Recipe

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