Pan Roasted Triggerfish Recipe
with Vegetable Quinoa, and Lemon-Basil Oil
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Ingredients
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For the Triggerfish
For the Vegetable Quinoa
For the Lemon-Basil Oil
Method
Prepare the Lemon-Basil Oil
- 1
Blend Ingredients
In a blender, combine fresh basil leaves, olive oil, lemon zest, and salt. Blend until smooth and set aside.
Cook the Vegetable Quinoa
- 2
Sauté Vegetables
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic, diced bell pepper, zucchini, and carrot. Sauté until tender, about 5-7 minutes.
- 3
Cook Quinoa
Add quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Season with salt and black pepper.
Pan Roast the Triggerfish
- 4
Sear Triggerfish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the triggerfish fillets with salt, black pepper, and lemon juice. Place the fillets in the skillet and cook for about 4-5 minutes on each side, or until the fish is golden and cooked through.
