Grilled Grouper with a Quinoa Mélange

Grilled Grouper with Quinoa 3

In my previous post I mentioned that my focus this month is to give you ideas to jump start the new year using nutritious and sustainable ingredients.

For the recipe I’m sharing today I used a small Butternut Squash, fresh Spinach, and Quinoa to pair with a fresh filet of Grouper.  This recipe was so simple anyone can prepare it without any effort at all. 

I knew I wanted to prepare fish last night so I went to the fish market and spotted a beautiful filet of Grouper.  Grouper is a mild, white meaty fish – what my family prefers. Since it’s mild in flavor it will mimic much of what you pair it with, without overpowering the dish.

However, I left my cell phone at home and noticed after bringing the Grouper home, that it’s not on the “Best Choice” list of fish from, but on the “Good Alternative” list (Buy, but be aware there are concerns with how they’re caught or farmed).  A better choice would have been the Sea Bass. That said, the dish was delicious!

If we know what we’re purchasing ahead of time, and avoid seafood that have undesirable farming practices, we stand the chance of making a point, in hopes, to eventually reducing these issues.

The Quinoa would be ideal with your fish of choice or chicken.  It’s easy to prepare, healthy, and high in protein, vitamins and minerals, keeping you full until bedtime.

Be sure to read my recipe at least 2 times before preparing, to insure everything is ready at the same time.

Grilled Grouper with Quinoa 1a

Grilled Grouper with a Quinoa Mélange

Simple, tasty, and nutritious!


  • 2 (8 oz.) pieces of Grouper or other mild white fish
  • olive oil
  • sea salt
  • fresh ground pepper
  • 1/2 cup dry Quinoa, rinsed
  • 1 cup water, vegetable or chicken broth
  • 1/2 large shallot, minced (approximately 2 Tbsp.)
  • 1 small Butternut Squash, 1/4-inch dice
  • 4 oz. Fresh Spinach



  1. Place Butternut Squash on a foil lined sheet pan & drizzle lightly with olive oil.  Stir to coat all pieces.  Place in a 425F degree oven for 20 minutes or until golden.
  2. Rinse fish and pat dry.  Rub with olive oil and sprinkle lightly with salt & pepper.
  3. Place on a heated grill pan and sear on each side for approximately 4 minutes per side or until golden. Remove and place in a 350F degree oven for approximately 20 minutes or until firm and registers  145F degree/63C degrees.  Remove from oven.
  4. In a non-stick skillet place quarter size of olive oil in the pan.  Heat, then add shallots and cook for about 4 minutes.  Add rinsed Quinoa and allow to heat until fragrant (3 minutes).  Add liquid and reduce heat to a simmer for approximately 15-20 minutes until liquid is almost absorbed.
  5. Add spinach to pan and stir until becomes bright green.  Turn off stove and add in Butternut Squash. Season with salt & pepper to taste. Cover and set aside until fish is done.
  6. Plate: Set Quinoa Mélange on each plate and top with Grouper.


You can grill the fish on at outside grill if preferred for approximately 20 minutes or depending on thickness.  It was freezing here so I opted to prepare this dish indoors. Either method will work.