Remember that quinoa fried "rice" recipe that I created a few months back?! Here's the Asian-inspired grouper entree that compliments the quinoa so well. It's light and healthy, and the fish cooks beautifully in the skillet.
I'm heading to Seaside, FL for a relaxing Spring Break with the family on Saturday morning - if anyone has recipe recommendations, now is the time to send them my way! I'll be experimenting in the beach house kitchen throughout next week. Email any ideas to firstname.lastname@example.org or simply comment below!
2 tablespoons soy sauce
2 teaspoons Dijon-style mustard
1 teaspoon white wine vinegar
2 teaspoons freshly grated ginger
½ cup green onions, thinly sliced
4 tablespoons canola oil, divided
4 6-ounce grouper fillets
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup sesame seeds
Ground Black Pepper
1. For vinaigrette, mix the soy sauce, mustard, ginger, white wine vinegar and green onions. Add more soy sauce for a less acidic sauce. Add 2 tablespoons of canola oil without whisking.
2. Dredge the fish on one side with flour. Spread some of egg over floured side of the fish with a pastry brush. Then, dredge in sesame seeds.
3. In a medium-hot oven-safe skillet, add 1-2 tablespoons canola oil. Once hot, add fish, sesame-seed side down. Bake in 375 degree oven for 5 minutes.
4. Take fish out of the oven and carefully flip it over. Return to oven and bake 1 minute, or until fish flakes easily when tested with a fork.
5. Gently mix vinaigrette and pour over fish. Serve atop veggie quinoa fried “rice” for an Asian twist.
adapted from country home magazine