Chili-Rubbed Fish with Quinoa, Corn and Black Bean Salad


For the salad:
(makes 6-8 servings)

1 ½ cups quinoa (pre rinsed)
3 cups water
15 oz can of black beans, rinsed
2 cups fresh or frozen cooked corn
2 green bell peppers, chopped
2 jalapenos, minced
big handful cilantro, chopped
bunch chives or green onion, chopped

4 limes, squeezed
¼ cup olive oil
1 ½ tsp cumin
big pinch salt and pepper

Add quinoa and water to a saucepan and bring to a boil. Bring down to simmer and cook until all water is absorbed and quinoa has “popped”, you’ll see a faint white “ring” around grain (about 10 minutes). Take off heat and let cool.

In a jar or air tight container, combine lime juice, olive oil, cumin, salt and pepper. Shake vigorously until well combined.

In large bowl, combine cooled quinoa, black beans, green peppers, jalapenos, chopped cilantro, chives or green onion and dressing. Gently toss till completely combined. Taste for salt and pepper. Serve at room temperature or chilled. Can be made ahead of time and stored in refrigerator.

For the fish:
(makes 4-5 servings)

1 - 1 ½ lbs flaky white fish (I used frozen barramundi, but tilapia, red snapper, or cod will work well)
1 ½ tsp chili powder
1 ½ tsp oregano
½ tsp cumin
4 tablespoons olive oil
salt and pepper


Combine chili powder, oregano, cumin, olive oil, salt and pepper in bowl. Pat dry each fish fillet and gently brush marinade on both sides.

Heat a nonstick skillet over medium high heat. Gently lay fish into skillet and let cook for about 4-5 minutes or until bottom of fish is white. Carefully flip over fish and continue to cook for another 3-4 minutes or until fish is translucent and flaky. Cooking time depends on thickness of fish so keep an eye on it and test for doneness.

Before taking fish out of pan, squeeze fresh lime juice over fillets. Serve with Quinoa, Black Bean and Corn salad.