YOUR SOLIN GENERATED RECIPE
Pan-Seared Fish Fillet with Steamed Broccoli and Quinoa
Enjoy a light yet satisfying dinner featuring a perfectly pan-seared tilapia fillet with a subtle crisp from olive oil, accompanied by tender steamed broccoli and a nutty, fluffy quinoa. The dish is balanced in protein and wholesome grains, ensuring a nourishing meal with vibrant flavors.
INGREDIENTS
6 ounces Tilapia Fillet
1 tablespoon Olive Oil
1 cup Broccoli
3/4 cup cooked Quinoa
PREPARATION
Pat the tilapia fillet dry with a paper towel and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat until shimmering.
Place the tilapia fillet in the skillet and sear for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.
While the fish is cooking, steam the broccoli in a steamer or in a pot with a small amount of water for about 4-5 minutes until tender but still vibrant green.
Prepare quinoa by ensuring it is pre-cooked; if using freshly cooked, use about 3/4 cup of cooked quinoa warmed through.
Plate the seared tilapia alongside the steamed broccoli and a portion of quinoa. Optionally, garnish with a squeeze of lemon and a sprinkle of fresh herbs.
Serve immediately and enjoy your balanced dinner.