Quinoa with Seabass and a Basil-Coconut Sauce
Healthy lean fish with a sauce to kill for. Italy meets the tropics.
Ingredients
- 4 medium seabass filets
- 4 tspn coconut oil
- Salt to taste
- 50 gram quinoa per person
- 50 cl Coconut milk
- 3 tspn basil pesto for the sauce and 1 to decorate each plate
- Green beans to steam
1Cook the quinoa (read the directions) normally 1:2.5 parts of quinoa. Add a little salt for taste and cook with the pot closed for around 20 minutes taste untill it has a little bite.
2Fry the fish in the coconut oil. Skin side first untill you see 70% of the filet is cooked on medium heat. now turn and cook for another 30 seconds. take of the stove.
3Steam the green beans and add a little salt and pepper
4Add the coconot milk to the fish pan gently heat. Stir and add the pesto. Put aside as it should be be too hot.
Then serve and enjoy.With a whollop of addtional pesto. Instead of quinoa you can take pasta as well.
