YOUR SOLIN GENERATED RECIPE
Tandoori Fish Fillet with Quinoa Pulao and Steamed Broccoli
Oven-roasted fish fillets marinated in zesty tandoori spices, served with a cashew-studded quinoa pulao and vibrant, crisp steamed broccoli.
INGREDIENTS
100g Tilapia Fillet
60g Nonfat Greek Yogurt
270g Cooked Quinoa
28g Ghee
15g Raw Cashews
135g Raw Broccoli
5g Ginger-Garlic Paste
5g Tandoori Masala
PREPARATION
Whisk the Greek yogurt with ginger-garlic paste and tandoori masala in a small bowl to create a thick marinade.
Coat the fish fillets thoroughly with the spiced yogurt mixture and set aside to marinate for fifteen minutes.
Heat one tablespoon of ghee in a medium pot and lightly toast the cashews until they reach a golden brown color.
Gently fold the cooked quinoa into the pot with the toasted cashews and remaining ghee until warmed through.
Place the marinated fish on a lined baking tray and roast at 400°F until the fish is opaque and the edges are slightly charred.
Steam the broccoli florets over boiling water until they are tender-crisp and bright green.
Arrange the quinoa pulao on a plate, top with the roasted tandoori fish, and serve with the steamed broccoli on the side.