Grilled fish with rice, quinoa and orange salad

Fresh orange adds a zing to this meal that is complemented nicely by the mint and spices in this easy dairy-free fish recipe.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x 150g boneless firm white fish fillets
2 teaspoons paprika
1 tablespoon olive oil
2 x 250g pouches microwavable brown rice and quinoa
2 oranges, peeled
1 head broccoli, chopped into florets
¼ cup fresh mint leaves, plus extra, to garnish
1 Lebanese cucumber, halved lengthways, thinly sliced
2 cups baby spinach

Instructions

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1 Sprinkle fish with paprika. Heat oil in a large non-stick frying pan over medium-high heat. Cook fish, turning once, for 2 minutes each side, or until cooked through.

2 Meanwhile, cook brown rice and quinoa according to packet instructions. Transfer to a large salad bowl. Segment oranges carefully over the grains to catch any juice.

3 Boil or steam broccoli florets for 2–3 minutes, or until just tender. Add mint leaves, cucumber and spinach to rice and orange segments, and toss to combine.

4 Serve the fish with rice salad, extra mint and broccoli.

Variations

Make it gluten free: Check paprika is gluten free.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 34 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 10 g

Dietary fibre 10 g

Sodium 110 mg

Calcium 130 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.