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A really delicious snapper recipe with basil sauce. The quinoa is fragrant and perfectly complements the snapper fish. This recipe is gluten-free, relatively low in calories, rich in protein and is really nutritious.
Ingredients - Snapper
- 140g Wild Snapper Fillet
- 3 tablespoon olive oil
- 1 cup basil - roughly chopped
- 1/2 cup coriander - roughly chopped
- 2 cups snow peas, cut in half, julienne style
- Salt and pepper to taste
Ingredients - Quinoa
- 1/2 cup quinoa
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- Pinch of salt
Method - Quinoa
- Wash the quinoa under cold water and use a sieve to strain the water without losing the seeds.
- Add the quinoa, ground coriander, ground cumin, ground sweet paprika and salt to 1.5 cups of cold water in a pot and bring to the boil.
- Once the quinoa has come to the boil, lower the heat and simmer for about 10 minutes, or until completely cooked through.
- Strain the water (if there is any left) and set aside.
Method - Basil Snapper
- Cut the snapper fillets to smaller sizes, if they have not already been cut to size.
- Add oil to the pan and turn heat to medium-high.
- Roughly cut the basil and set aside.
- Add the snapper to the hot pain and cook on each side for about 5-7 minutes.
- As the fish is cooking, near the end of cooking each side, add the basil to the fish.
- Once the fish is cooked, served each fillet on top of the cooked quinoa and add cooked basil on top. Serve with some of the snow peas and coriander.
While most of the calories from this recipe come from the fat in the snapper, it is a good fat and very healthy - it is full of omega3 fatty acids, which are beneficial for your heart.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||156||34.5%|
|Total fat||17.3 g||27.9%|
|Saturated fat||2.4 g||1.3%|
|Dietary fibre||8.3 g||27.7%|
These are approximate values.
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