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Using thin slices of sea bass or salmon, create a filling and healthy meal by broiling the seasoned fish and pairing with either a fresh salad or with the cooked greens. The addition of quinoa will keep you full for longer and give you lots of energy for a busy day! Watch Living Full ‘n Free for more healthy cooking with Rorie!
25 very, very thin skinless slices sea bass or salmon cut in half horizontally – should come out to 50 finger size length pieces
dried minced onion
sea salt
black pepper
1 box pre-checked fresh spinach
1 box pre-checked curly kale
1/2 cup grape tomatoes, halved
1-2 tablespoons Zeta Olive Oil
1 teaspoon toasted sesame oil (optional)
1-2 tablespoons Tuscanini Balsamic Vinegar or coconut aminos
salt, to taste
pepper, to taste
1 cup raw quinoa, cooked according to package instructions and seasoned to taste
Preheat the oven to low broil. Grease a cookie sheet (preferably a real metal one) and lay out the fish in one layer. Do not overcrowd the pan and do not line with parchment paper – it will burn.
Season to taste with salt, pepper, oregano, and minced onion.
Bake for five to seven minutes, on a middle rack, until crispy around the edges (watch it carefully as the fish can burn easily).
In a large saucepan over medium heat, add olive oil. Add greens and tomatoes. Stir and let cook for one to two minutes.
Add balsamic vinegar (or coconut aminos), salt, pepper, and fresh ground garlic to taste. Drizzle with sesame oil if desired. Stir and cook just until the greens begin to wilt. Remove from pan.
To plate, spoon the quinoa into a shallow bowl or large plate. Add the greens and tomatoes and top with the fish.
Alternatively, serve this cold as a salad. Massage the greens with oil and balsamic vinegar. Start with one tablespoon of each and add as needed. Season to taste with sesame oil (if using), salt, pepper, and garlic. Add sliced tomatoes and cold quinoa. Serve with crunchy fish once it has cooled.
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