Meagre fillets braisé in mango juice with quinoa, coconut & lime

by Yannis Bourodimos

Serves 4


For the fish

2 tsp. olive oil
2 spring onions, sliced diagonally
1 chili pepper with the skin and seeds removed
3 garlic cloves, finely chopped
200 gr. orange and mango juice
4 Fish from Greece meagre fillets, 150 gr. each

For the quinoa

1 cup quinoa, rinsed
400 gr. coconut milk
½ cup water
Juice from 1 lime


For the fish

To cook the fish, place the spring onions, chili and garlic in a deep pan and sauté with olive oil. Add the juice and salt and simmer for 5-10 minutes.
Add the fish fillets, cover, and cook for 10 minutes or a little longer.
Serve the fish with the quinoa and a side of sautéed vegetables.


For the quinoa

Place the quinoa, milk, water, lime juice and salt in a pot. Cover and simmer for 20-25 minutes until quinoa is cooked.
Stir and mix very well, add the ouzo, salt, pepper and knead.


For the garnish

Add cilantro and more spring onions.


photographer: Aris Papadopoulos