Saffron-infused Grilled Sea Bass with Lemon Herb Quinoa Pilaf

Saffron-infused Grilled Sea Bass with Lemon Herb Quinoa Pilaf
AI

Ingredients

  • 4 sea bass fillets
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp saffron threads
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 lemon, zest and juice
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Steps

  1. In a small bowl, mix saffron threads with 1 tbsp hot water and let it steep for 10 minutes.
  2. Season sea bass fillets with salt, pepper, and minced garlic. Drizzle with olive oil and squeeze half of the lemon juice over them. Let marinate for 30 minutes.
  3. In a saucepan, heat vegetable broth with saffron infusion. Add quinoa, lemon zest, and remaining lemon juice. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  4. Preheat grill to medium-high heat. Grill sea bass fillets for 4-5 minutes per side until cooked through and charred.
  5. Fluff quinoa with a fork and stir in chopped parsley. Serve grilled sea bass over lemon herb quinoa pilaf.
  6. Garnish with extra lemon wedges and parsley before serving.