recipes
Grilled trill with coconut and pomegranate quinoa
Serves: 2
Ingredients
For the fish
- Trill weighing 350g
- Zest of an orange
- Olive oil
- Salt and pepper
For the quinoa
- 200g quinoa
- Zest of one orange
- 50g butternut squash
- 20g coconut flakes
- 1/2 pomegranate
- Thyme
- Salt and pepper
Method
Cook the quinoa in boiling water. Do not overcook, as it has to be crunchy. Cook the butternut squash with some thyme, salt and pepper. Once it has cooled down add the zest, pomegranate and the coconut flakes and toss all the ingredients. Season accordingly. In a hot Griddle pan add the Trill and cook for 5 minutes on each side. Drizzle some olive oil and a zest of one orange.
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