Ingredients
Units
Scale
- 2 teaspoons coconut oil
- 1/2 cup sliced green onions
- 1 large jalapeño, minced (remove seeds and ribs to make it less spicy)
- 3 garlic cloves, minced
- 3/4 cup Natalie’s Mango Orange Juice
- Sea salt, to taste
- 4 (5-6 ounce) pieces of wild-caught mild flavored fish, such as mahi-mahi, red snapper, cod, or halibut
- For coconut quinoa:
- 1 cup uncooked quinoa, rinsed well*
- One 14-ounce can light coconut milk
- 1/2 cup water
- 2 Tablespoons Natalie’s Pure Lime Juice
- 1/2 teaspoon sea salt
- For garnish:
- Fresh cilantro sprigs
- Sliced green onions
Instructions
- For coconut quinoa – place the rinsed quinoa, coconut milk, water, lime juice, and sea salt in a 3-quart pan that has a tight-fitting lid. Bring to a simmer, place lid on top, then lower the heat a bit so it doesn’t boil over. Cook for 20-25 minutes, or until all of the liquid has been absorbed and quinoa is cooked through.
- For the fish – heat a large skillet over medium-high heat. Add the coconut oil and allow it to melt. Add the green onions and jalapeño. Cook, stirring frequently, for 1-2 minutes. Add the garlic and cook, stirring constantly until fragrant, about 30-60 seconds. Add the Natalie’s Mango Orange Juice and bring to a simmer. Lower heat and let the juice cook until it thickens a little bit, about 5-10 minutes.
- Season the fish on both sides with sea salt. Lay the fish in the pan, cover with a lid, and let cook over low heat for about 10 minutes, or until fish is cooked through. Thicker pieces of fish may take longer.
- To serve – divide the quinoa between four plates. Place a piece of fish on top of each one and spoon some of the sauce over the top. Sprinkle with cilantro and green onions. Serve with steamed veggies or a green salad.
- *Rinsing the quinoa in water helps remove the natural bitter saponin coating.
Notes
*Any mild-flavored fish can be used here, as can shrimp or scallops.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish