Tiger Trout With Quinoa Recipes

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CITRUS STEAMED TROUT WITH QUINOA PILAF



Citrus Steamed Trout With Quinoa Pilaf image

A flavorful melody that's super quick and easy (as long as you can find Rainbow trout[or whatever fish you like] and the quinoa). I used Mrs. Dash to add some kick. I you can't find it, you can add some chilli powder and cayenne pepper. If you don't like spicy, skip the Mrs. Dash, maybe add some thyme, marjoram and rosemary for a twist provençale.

Provided by seandrew

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb rainbow trout
1 vidalia onion, roughly chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 limes, sliced
1 lemon, sliced
4 tablespoons lemon juice
2 cups beef broth
1 cup quinoa
1 teaspoon salt
2 tablespoons mrs. dash southwest chipotle seasoning
6 teaspoons extra virgin olive oil

Steps:

  • Preheat oven to 400 degrees.
  • In the 2 tsp evoo, sauté the onions and peppers until onions are caramelized.
  • In sauce pan, combine lemon juice, beef broth, seasoning and quinoa. Bring to boil, cover, and let boil for 8 minutes.
  • While that's boiling, on a cookie sheet, place aluminum foil twice the length of it and make a shallow lip. Cover bottom in 4 tsp of evoo.
  • Place fish skin down on foil.
  • Mix vegetables into the quinoa and pour mixture over fish. The quinoa will still be soupy.
  • Arrange the lemon and limes over top.
  • Fold over the foil and pinch the sides closed, making an airtight pouch.
  • Place in oven for 8 minutes.
  • Remove pan from oven but let pouch set closed for another 5 to 10 minutes before opening it.

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