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  • Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing

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    Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing
    Prep: 15 min Cook: 15 min Servings: 4
    by Debi Shawcross
    39 recipes
    >

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 pound asparagus, ends trimmed
    • 3 Roma tomatoes, diced
    • 3/4 cup Feta cheese, crumbled
    • Zest and juice of 2 Meyer lemons
    • 1/2 tablespoon minced shallots
    • 2 tablespoons mint leaves , cut into a chiffonade
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1/2 cup extra virgin olive oil
    • 4 (6-ounce) grouper filets (or other firm white fish)

    Directions

    1. Bring water to boil in a medium saucepan; add quinoa, reduce heat, cover and simmer 15 minutes. Fluff cooked quinoa with a fork and transfer to a large bowl to cool slightly.
    2. Whisk together the Meyer lemon juice, shallots, mint, salt and pepper in a small bowl. Gradually whisk in olive oil.
    3. Meanwhile, heat grill to medium high and brush grate with oil. Place asparagus directly on grill, cooking and turning asparagus as it cooks, about 5 minutes. Remove asparagus from grill and cut into 2-inch-thick pieces. Add grilled asparagus, tomatoes and Feta to quinoa along with all but a few tablespoons of the dressing(reserve some to brush on the fish prior to grilling) and mix well. Adjust seasonings with salt and pepper.
    4. Brush grouper with reserved dressing and grill over a medium high flame for about 5-6 minutes per side, until opaque in the center.
    5. Spoon quinoa salad in center of plate and top with grilled grouper

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