YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Steamed Broccoli and Quinoa
Pan-seared tilapia seasoned with lemon and garlic, served over fluffy quinoa with a side of tender steamed broccoli and a bright squeeze of citrus.
INGREDIENTS
5.3 ounces Tilapia Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
0.5 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Rinse the quinoa thoroughly and cook in water or low-sodium vegetable broth until all liquid is absorbed and it becomes fluffy.
Steam the broccoli florets over boiling water for 5-7 minutes until they reach a tender-crisp texture and vibrant green color.
Pat the tilapia fillets dry with a paper towel and season both sides evenly with garlic powder, sea salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the tilapia in the skillet and sear for 3-4 minutes per side until the exterior is lightly golden and the fish flakes easily with a fork.
Arrange the cooked quinoa on a plate, top with the seared tilapia, and serve the steamed broccoli alongside.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, citrusy finish.