Orange Mango Braised Fish with Lime Coconut Quinoa
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fish braised in a flavorful orange mango juice and served over lime coconut quinoa is a healthy, delicious meal that everyone will enjoy.
  • 2 teaspoons coconut oil
  • ½ cup sliced green onions
  • 1 large jalapeño, minced (remove seeds and ribs to make it less spicy)
  • 3 garlic cloves, minced
  • ¾ 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
  • ½ cup water
  • 2 Tablespoons Natalie's Pure Lime Juice
  • ½ teaspoon sea salt
  • For garnish:
  • Fresh cilantro sprigs
  • Sliced green onions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. *Rinsing the quinoa in water helps remove the natural bitter saponin coating.
*Any mild-flavored fish can be used here, as can shrimp or scallops.
Recipe by Cafe Johnsonia at