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Recipes

My Virtual Cookbook: Zesty Crusted Fish & Southwestern Quinoa

For those who know me well, you may be taken back by my sudden interest in cooking fish. I never EVER ate much of any seafood until recently when I started a new venture to find types of fish and ways to prepare it that mostly or completely hide the fact that I’m eating fish : ) Paired with this simple fish entrée is a side item that we gobble up at the Aranibar house..Southwestern Quinoa. I love cooking with quinoa as it is a great substitute for rice and pairs up nicely with chicken, fish and pork. This recipe serves about 4 people.

Ingredients:

1 lb white fish (I used cod here)

1 cup of flavored bread crumbs (I used Hill Country Fare Zesty Flavored)

Dash of Garlic Salt

1/4 cup Quinoa

1/2 cup chicken broth

1/4 cup of water

2 tbsp chopped cilantro

1/2 onion chopped

1/4 cup of frozen corn

1 can of black beans drained and rinsed

1/2 tsp chopped garlic

1 tbsp olive oil

salt to taste

Zesty Crusted Fish:

Preheat oven to 420 degrees. Cut fish into 4 servings, coat each piece in bread crumbs and place on baking sheet covered in parchment paper. Sprinkle on garlic salt and bake for 20-25 minutes.

Southwestern Quinoa:

In a medium sauce pan saute chopped onion and garlic in olive oil over medium heat for approx. 3-4 minutes. Add chicken broth and water and bring to a boil. Stir in quinoa, cover and place on low heat for 20 minutes. Uncover the pot and stir in corn then recover for an additional 5 minutes on low heat. Stir in cilantro and black beans and serve.

Hope you enjoy!

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