YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Steamed Broccoli and Quinoa
Pan-seared tilapia fillets served over fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
4.5 ounces Tilapia Fillet
1/2 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Olive Oil
PREPARATION
Cook the quinoa in water or low-sodium vegetable broth until all liquid is absorbed and the grains are fluffy.
Steam the broccoli florets over boiling water for 5-7 minutes until they reach a vibrant green and tender-crisp texture.
Pat the tilapia fillets completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Sear the tilapia for approximately 3 minutes per side until the edges are golden and the fish flakes easily with a fork.
Serve the seared fish over a bed of quinoa with the steamed broccoli on the side, finishing with a squeeze of fresh lemon juice if desired.