Quinoa Stuffed Whitefish Recipe

2:50 PM, Oct 23, 2013   |    comments
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Serves: 4
Preparation Time: 30 minutes



4, 6-ounce fish fillets

salt & pepper

2 large eggs

3/4 cup water

1/2 cup whole wheat flour

1/2 cup macadamia nut oil

2 tablespoons chopped parsley

1 cup whole wheat bread crumbs

1/2 teaspoon lemon zest (finely grated)

1/2 cup sliced almonds

Green Goddess Quinoa:

1 cup olive oil mayonnaise

1 cup chopped scallions

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 cloves garlic chopped

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup low fat sour cream

2 chopped tomatoes

4 cups quinoa


  1. Combine ingredients, except fillets and flour in food processor and chop until consistency is fine.
  2. Salt and pepper the fish, to taste.
  3. In a small bowl, mix egg and water together to make an egg wash.
  4. Place flour in a shallow pan.
  5. Place the almondine breading in another shallow pan.
  6. Dredge each fish fillet through the flour, dusting off any excess, then dipping in egg wash and placing in breading, coating both sides of fish.
  7. Preheat saute pan using medium heat. Add the oil.
  8. Place fish in hot oil and cook on each side until golden brown, about 3 minutes on each side.
  9. Cook your quinoa in boiling water for about 20 minutes, or until tender. Drain and serve mixed thoroughly with green goddess dressing.

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