- 65g (1/3 cup) quinoa, rinsed
- 160ml (2/3 cup) water
- 2 green shallots, trimmed, thinly sliced
- 2 tablespoons chopped pitted black olives
- 2 teaspoons finely grated lemon rind
- 2 long fresh red chillies, deseeded, chopped
- 1 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 (650g each) baby snapper, cleaned, scaled
- 1 lemon, thinly sliced
- 2 bunches broccolini, trimmed
- 200g green beans, trimmed
- Step 1Place quinoa and water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is evaporated and quinoa is tender. Add shallot, olive, 1 tsp rind and half the chilli. Stir to combine. Set aside to cool.
- Step 2Combine lemon juice, oil and remaining rind and chilli in a small bowl. Set aside.
- Step 3Cut 3 diagonal slashes in thickest part of snapper on both sides. Place two 80cm pieces of foil on the benchtop. Top each with baking paper. Place a fish on centre of each.
- Step 4Preheat an enclosed barbecue grill on medium-high. Stuff fish cavities with quinoa mixture and season. Top with lemon slices. Fold long sides of each sheet of foil and paper over fish to enclose. Tuck short sides under to seal. Cook with barbecue hood down, turning fish halfway, for 12-14 minutes or until fish are just cooked through.
- Step 5Steam broccolini and beans until tender crisp. Place fish on a platter with steamed greens. Drizzle with dressing.
Seafood isn’t just packed with protein, it’s also lower in calories than other
protein-rich foods, such as chicken or red meat. So add whole snapper to your weekly menu if you’re watching your weight. To keep it healthy, switch the usual breadcrumb stuffing for one made with quinoa, as it’s rich in fibre, protein and nutrients. And make friends with lemon and chilli – they give a flavour kick without adding unwanted calories.
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Taste Magazine