Mediterranean-Style Grilled Fish with Cucumber Yogurt Sauce & Quinoa Salad (Gluten-Free)
Discover this gluten-free Mediterranean-style lunch featuring grilled sea bass atop a refreshing quinoa salad with cool cucumber yogurt sauce! This easy and flavorful meal is perfect for those seeking delicious dinner ideas that are healthy and light.
Allergens
Fish (Fish)
Ingredients
- Fresh Sea Bass Fillets (4) Olive Oil (2 tbsp) Lemon (1, juiced) Garlic Powder (1 tsp) Salt & Pepper (to taste) Quinoa (1 cup, uncooked) Water (2 cups) Cucumber (1, diced) Plain Greek Yogurt (1 cup) Fresh Dill (1/4 cup, chopped) Red Onion (1/2, finely chopped) Cherry Tomatoes (1 pint, halved) Salt & Pepper (to taste)
Instructions
- Prepare quinoa according to package instructions set aside to cool. Combine cucumber, yogurt, dill, and red onion in a bowl season with salt and pepper. Season fish fillets with olive oil, lemon juice, garlic powder, salt, and pepper. Grill or pan sear fish until cooked through. Assemble salad: mix quinoa, cherry tomatoes, and cucumber yogurt sauce. Plate the grilled fish atop the salad garnish with additional dill.
Chef’s Insight
Allow the fish to rest after seasoning for maximum flavor absorption. Experiment with different herbs in the cucumber yogurt sauce, such as mint or parsley.
Notes
Serve with a glass of white wine for added Mediterranean flair.