Grilled Grouper with Harvest Quinoa Salad

Ingredients:

• 2 grouper filet
• 2 tablespoons Olive oil
• Salt and pepper

For the Harvest veg mix 

Ingredients:

• 2 cup pumpkin, peeled and diced into cubes
• 1 1/2 Cup Brussels sprouts
• 1 bunch of Asparagus trimmed and cut into half

Honey Mustard Marinade for veggies

Ingredients:

• 1 tbsp Honey
• 2 tsp Italian seasoning mix (spice blend)
• 1 tsp Garam Masala
• 1/2 tsp. black pepper
• 1 tbsp Rosemary chopped
• 2 tbsp Country  mustard (with seeds)
• 4 tbsp Olive oil
• 1 tsp Lemon zest
• 1 tbsp Lemon juice
• Salt and pepper

For the Harvest Salad:

• 2 Cup Mixed quinoa (cooked)
• 1- 2 Avocado (sliced)
• 1/2 Cup Cherry tomatoes (halved)
• 1/4 Cup Red Raddish cut into thin rounds
• 1 Cup Fresh spinach
• 1 Cup Baby Kale or Baby Ruccola
• 3-4 tbsp Pumpkin seed roasted
• Micro Greens for garnish

Citrus Vinaigrette Dressing for Fish and Salad:

• 2 tbsp Orange juice
• 2 tbsp Lemon juice
• 1/2 tbsp White wine vinegar
• 2 tsp Dijon mustard
• 1 tsp Honey
• 1/4 Cup Olive oil
• 2 tsp Fresh thyme
• 2 tsp Parsley
• Salt & pepper

Instructions:

1. Prepare the honey mustard marinade: In a small bowl, whisk together the honey, Italian seasoning mix, Garam Masala, black pepper, rosemary, olive oil, lemon zest, Lemon juice, and a pinch of salt and pepper.
2. Place the cut pumpkin, asparagus cubes, and Brussels sprouts in an oven tray. Pour the honey mustard marinade over them. Toss all the ingredients well. Season with salt and black pepper
3. Cook the vegetables in a 180-degree oven for 25-40 minutes until they are nice and tender.
4. Then Combine Ingredients: In a large bowl, mix the cooked quinoa, cooked veggie mix, avocado slices, cherry tomatoes, radishes, spinach, kale, and rucola salad. Toss well to combine all ingredients well, and set aside.
5. Then prepare the citrus vinaigrette. Wisk all the vinaigrette ingredients until the vinaigrette has a nice emulsion and all the flavors are well combined.
6. Next, prepare the Grouper filet. Season the grouper filets with salt and pepper on both sides.
7. Grill the Grouper filet. Preheat the grill to medium-high heat. Place the grouper filet on the grill and cook for 2 -4 minutes per side. Add the butter glaze during the last minute of grilling until the fish flakes easily with a fork.
8. Once cooked, remove the fish from the grill and let it rest for a few minutes before serving.

Serve

Plate a portion of the quinoa veggie salad mixture, pour some vinaigrette on the grilled fish, and place the grilled grouper filet on top. Drizzle any remaining citrus vinaigrette on the salad.

Optional:  add goat cheese for extra flavor and creaminess.