YOUR SOLIN GENERATED RECIPE
Herb-Grilled Mahi Mahi with Roasted Broccoli and Quinoa
Mahi mahi fillets grilled with fresh parsley and lemon, served alongside nutty quinoa and broccoli florets roasted until they reach a perfect char.
INGREDIENTS
5.5 ounces Mahi Mahi Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley, chopped
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of sea salt.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
While the broccoli roasts, season the mahi mahi fillet with salt, pepper, and any desired dried herbs.
Heat a grill pan or outdoor grill over medium-high heat and brush with the remaining olive oil.
Grill the mahi mahi for about 4-5 minutes per side, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and fresh chopped parsley.
Plate the grilled mahi mahi over the herb-infused quinoa and serve with the roasted broccoli on the side.