Fish 15 Ways: The Fastest Dinner You’ve Ever Made

It’s the Fish 15 Ways recipe #3!

This is seriously the fastest meal I’ve ever made. Usually I say to my husband, “I’ll have dinner ready in half an hour,” and an hour or more later, it’s finally done. But this seriously took me less than thirty minutes, with one proviso: you’ve got to have at least 1 cup of cooked quinoa in the fridge. After my previous post, you should have plenty of reasons to do that. Here’s one more.


 Spicy Grouper with Parmesan Garlic Quinoa and Simple Greens

Dinner Ingredients (Get these all out on the counter.)

  • 2 grouper filets
  • 1 cup cooked quinoa
  • 3 cups kale
  • 1/2 cup grated Parmesan cheese
  • 3 spring onions or 1 large shallot, diced
  • 2 cloves garlic, diced
  • juice of 1 lemon
  • 1 tsp ras el hanout*
  • 2 tsps dried basil
  • olive oil
  • salt & pepper to taste
  • red pepper flakes (optional)
  • hot pepper vinegar or Tabasco (optional)
  • 3 large skillets

*Ras el hanout is a Moroccan spice combination. If you can’t find it in the grocery store, you can order it here or make your own version by combining whatever you have of the following spices in diminishing amounts: paprika, cumin, cinnamon, ginger, coriander, turmeric, black pepper, cardamom, allspice, mace, nutmeg, cloves, and saffron.

Dinner Prep (Should take you 6 to 8 minutes.)

  1. Chop garlic.
  2. Grate 1/2 cup of Parmesan cheese.
  3. Chop onions.
  4. Juice lemon.
  5. Wash greens.

You’re ready to go!

Dinner Steps (This is your final 12 minutes.)

  1. Heat olive oil in 2 skillets. Saute 2/3 of the onions for quinoa in olive oil over medium-high in the first skillet until soft, and remaining onions in second skillet for the fish, about 5 minutes. Meanwhile, heat 1 cup of water to a boil in the third skillet.
  2. Add garlic to first, large skillet for quinoa and reduce heat to medium. Pour half of the lemon juice into the third fish skillet, stir, and add fish; sprinkle with salt, pepper, and ras al hanout. Cook everything for about 2 minutes.
  3. Add cooked quinoa to second saucepan and stir to mix onions and garlic. Flip fish, cover, and turn off heat underneath.
  4. Once water is boiling, add greens and turn heat down to medium. Cook about 1 minute, then add the other half of the lemon juice. Mix greens, cover, and remove from heat completely.
  5. Mix in cheese, basil, red pepper flakes, and salt & pepper to quinoa; cover and turn off heat.

Your dinner is done! Serve greens with hot pepper vinegar or Tabasco. If you’re a wine drinker, try a white or a lighter red, such as Beaujolais.


Here are the individual recipes:

Spicy Grouper


  • olive oil
  • 2 grouper filets (or other white fish such as sole or tilapia)
  • 1 purple spring onion or 1/2 shallot, diced (about 2 Tbsp)
  • juice of 1/2 lemon
  • 1 tsp ras el hanout
  • salt & pepper to taste

Saute onion in olive oil over medium-high heat for about 4 minutes; add lemon juice, stir, and when bubbling add fish. Sprinkle with salt, pepper, and ras al hanout. Cook about 2 minutes, then flip fish, cover, and turn off heat underneath. Let sit about 5 minutes and serve.


Parmesan Garlic Quinoa


I’ve used a recipe from Beauty & the Beard and adapted it for cooked quinoa, which makes it faster. However, all credit for thinking this amazing combination of ingredients up goes to Laura.

  • 1 cup cooked quinoa
  • 1/2 cup grated Parmesan cheese
  • 2 spring onions or 1 small shallot, diced
  • 2 cloves garlic, diced
  • 2 Tbsps dried basil
  • 1/2 tsp red pepper flakes (optional but highly recommended)
  • salt & pepper to taste
  • olive oil

Saute onion in olive oil over medium-high heat until soft, about 4 minutes. Add garlic, stir, and cook 1 minute. Add quinoa, basil, red pepper flakes, salt, pepper, and grated cheese, and mix. Cover and reduce heat for 3 to 5 minutes. Serve hot.

Simple Greens


  • 3 cups kale or other greens, washed and torn into bite-size pieces (or baby greens)
  • juice of 1/2 lemon
  • hot pepper vinegar or Tabasco

Heat 1 cup water to a boil in a large skillet. Add greens and lemon juice and boil for 1 minute. Toss greens to mix and cover, removing from heat, for 1 minute. Serve hot with vinegar or Tabasco.


Ras El Hanout





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