Sun-Kissed Lemon Garlic Grilled Cod Bowls

• 4 Atlantic Cod fillets (6oz each)
• 2 cups cooked quinoa
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 large organic lemon, zested/juiced
• 1 tsp smoked paprika
• 2 cups baby arugula
• 1 cucumber, ribboned

• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Sea salt & cracked pepper
• 1/4 cup Kalamata olives
• 1/2 avocado, sliced
• 1 tbsp capers
• 1/4 cup Greek yogurt (optional drizzle)
• Extra lemon wedges for garnish

1. Marinate: Whisk the lemon juice, garlic, olive oil, and paprika. Coat the cod gently. Let it rest for 10 minutes.

2. Grill: Sear the cod over medium-high heat for 4 minutes per side until beautifully opaque and flaky.

3. Assemble: Divide the warm quinoa into four bowls. Top with a bed of arugula, cucumber ribbons, and tomatoes.

4. Serve: Place the cod atop the grains. Garnish with avocado, parsley, and an extra squeeze of citrus.

Stewart’s Secret: Brush your grill grates with a halved lemon before the cod hits the heat. It prevents sticking and infuses the fish with a delicate, caramelized citrus perfume.