Saffron Fish Tikka With Herbed Quinoa Recipe

About this recipe

Succulent fish marinated in saffron and spices, grilled to perfection, served atop fragrant herbed quinoa for a satisfying breakfast.

Ingredients

• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• 100 g Quinoa
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 250 ml Olive Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Soak saffron strands in warm water for 10 minutes to release their color and aroma.
2. 2. Marinate fish fillets in yogurt, saffron water, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt for 20 minutes.
3. 3. Rinse quinoa thoroughly and cook it in boiling water with a pinch of salt until tender, about 15 minutes.
4. 4. Chop fresh coriander and mint leaves finely and mix them into the cooked quinoa with a drizzle of olive oil.
5. 5. Preheat a grill pan and brush it lightly with olive oil to prevent sticking.
6. 6. Place the marinated fish fillets on the grill pan and cook for 3-4 minutes per side until golden and cooked through.
7. 7. Fluff the herbed quinoa and divide it evenly between two serving plates.
8. 8. Arrange the grilled saffron fish tikka on top of the quinoa and garnish with extra coriander leaves.
9. 9. Serve warm with a wedge of lemon for added freshness.