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Pan Fried Hiramasa Kingfish with Quinoa and Pistachio Salad and Gremolata

Looking for healthy recipe ideas? Try this nutritious and delicious fish recipe from The Burlington's light lunch menu.


  • ½ orange zest

  • 1 cinnamon stick

  • 1 Spanish onion

  • 2 garlic cloves

  • 1 large carrot

  • 1 red capsicum

  • 1 green zucchini

  • 1tsp paprika

  • 500g quinoa

  • 100g toasted pistachios

  • 100g currants

  • salt/pepper

  • Hiramasa kingfish


  • 1.

    Place orange zest and cinnamon in a pot of water and bring to the boil and reduce by half (you need enough liquid to cover the quinoa)

  • 2.

    Dice the onion, carrot, capsicum and zucchini small and sweat off in a small amount of oil set aside

  • 3.

    Sweat off the chopped garlic, paprika and in a pan and add to the vegetables

  • 4.

    Put the quinoa in a bowl and add salt, pepper and a knob of butter and stir add the hot liquid till covering the quinoa and cover with cling wrap for 5min

  • 5.

    Folk the quinoa and check if cooked.

  • 6.

    Add the vegetables, pistachios and currants and check the salt and pepper.

  • 7.

    Finish with fresh chopped parsley.

  • 8.

    Serve with grilled fish.


Served as part of a special Burlington Light Lunch menu.

Nutritional notes:

• Low Glycaemic Index due to the carbohydrate rich quinoa (the GI of quinoa is 51) – meaning no ‘empty carbs’

• Source of omega 3 fatty acids

• High in protein from the kingfish and the quinoa

• Excellent source of antioxidants from vegetables, currents and cinnamon (there is also some evidence that cinnamon plays a role in controlling blood sugars and reducing appetite)

• Good source of minerals from the kingfish, vegetables, quinoa and nuts

• Good source of Vitamin C and Fibre

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