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.
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.
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!