Name: Pan-Seared Fish with Lemon-Garlic Quinoa and Grilled Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Halibut Fillet; 1 cup cooked Quinoa; 1 large Zucchini; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Tahini; 1 tbsp Pine Nuts; 1 clove Garlic; 1 tbsp Lemon Juice; 1 tsp Sumac

Pan-Seared Fish with Lemon-Garlic Quinoa and Grilled Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Lemon-Garlic Quinoa and Grilled Zucchini

Pan-seared halibut served over zesty garlic quinoa and charred zucchini, finished with a drizzle of nutty tahini and toasted pine nuts.

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NUTRITION

Protein

54.6g

Fat

43.8g

Carbs

56g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Halibut Fillet

1 cup cooked Quinoa

1 large Zucchini

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Tahini

1 tbsp Pine Nuts

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Sumac

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PREPARATION

1
Rinse and cook quinoa in water or broth with minced garlic and lemon zest until fluffy.
2
Slice zucchini into rounds or long strips and toss with a teaspoon of the olive oil.
3
Grill or pan-sear zucchini over medium-high heat until tender and charred on both sides.
4
Season the halibut fillet generously with sumac, sea salt, and black pepper.
5
Heat the remaining olive oil in a cast-iron skillet and sear the fish for 3-4 minutes per side until golden and flaky.
6
In a small bowl, whisk tahini with lemon juice and a splash of warm water until it reaches a smooth, pourable consistency.
7
Plate the garlic quinoa alongside the charred zucchini.
8
Place the seared fish on top of the quinoa, drizzle with the lemon-tahini sauce, and garnish with toasted pine nuts.