Grilled Fish and Quinoa With Grilled Vegetables and Feta

  • Grilled fish with quinoa, vegetables and feta makes for a flavorful warm-weather dinner.

    Grilled fish with quinoa, vegetables and feta makes for a flavorful warm-weather dinner. Courtesy of Bill Dugan

 
Posted5/25/2016 6:00 AM

For the fish

Four 7-ounce fresh skinless, boneless fish filets (wild salmon, grouper, swordfish or halibut)

 

1 teaspoon minced garlic

1 teaspoon each chopped fresh thyme, basil and chives

¼ teaspoon crushed red chili

Zest of 1 medium lemon

¼ teaspoon ground fresh black pepper

¼ cup extra-virgin olive oil

For quinoa

1 cup quinoa

1 tablespoon extra-virgin olive oil

2 cloves smashed garlic

Kosher salt and freshly ground pepper

For the grilled vegetables and feta

1 zucchini squash cut lengthwise ¼-inch thick

1 red pepper, seeded and stem removed, cut in ¼'s

1 medium peeled red onion, cut into ½-inch slices

10 spears of asparagus

6 cremini mushrooms

2 tablespoons extra-virgin olive oil

Salt and fresh pepper to taste

For the dressing

2 tablespoon fresh lemon juice

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¼ cup extra-virgin olive oil

1 teaspoon Dijon mustard

2 tablespoons fresh chopped basil

1 tablespoon fresh chopped mint

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

3 ounces crumbled feta cheese

The fish: Place fish filets in a single layer on a plate. In small bowl, combine marinade ingredients together well and rub gently onto fish filets. Allow fish to marinate in the refrigerator for at least 2 hours or overnight.

For the quinoa: Rinse quinoa well in cold water and drain. In a medium saucepan, heat olive oil and saute smashed garlic cloves until just golden brown. Add drained quinoa and sauté over medium heat for 3 minutes. Add 2 cups water and a pinch of salt and pepper; bring to a boil, cover pan then reduce to low heat and cook until quinoa absorbs all water and is dry, about 10 minutes. Remove from pan and place on large plate to cool to room temperature.

For the vegetables: Brush all vegetables with olive oil and lightly sprinkle with salt and pepper.

Grill vegetables until tender and charred, and cool to room temperature.

                                                                                                                                                                                                                       
 

Dice grilled zucchini, red peppers and red onions to a ¼-inch dice. Angle cut asparagus into ½-inch pieces. Slice mushrooms into ¼-inch slices.

The dressing: Combine all dressing ingredients in a measuring cup. Mix cooled quinoa and diced grilled vegetables together in stainless steel bowl; toss with dressing and adjust seasoning if necessary. Set aside.

To cook fish: Lightly season both sides of fish with salt and pepper. Prepare grill; clean well with grill brush and spray with oil. Grill fish on both sides, making nice, clean grill marks, approximately three minutes on each side.

Place on plate. Serve with grilled vegetable quinoa.

Serves 4

Wildfire Restaurant, Executive Chef Joe Decker

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