Bass tomatillo sauce and quinoa

Recipe Information

Ingredients

• 1 cup quinoa, rinsed

• 3/4 teaspoon salt, divided

• 1 pint grape tomatoes, halved

• 4 scallions, thinly sliced

• Ground black pepper, to taste

• 4 6-ounce boneless, skin-on striped bass or black sea bass fillets

• Olive oil cooking spray

• 3/4 pound tomatillos (about 6 or 7), husks removed

• 2 jalapeño peppers

• 4 cloves garlic, unpeeled

• 1/2 small onion, chopped

• 1/2 cup fresh cilantro, plus additional for garnish

• 1 lime, juiced

Directions

• Preheat a broiler on high. Line a baking sheet with foil and spray with olive oil cooking spray.

• Place the tomatillos, jalapeños, and garlic in a single layer on the baking sheet

• Broil 8-10 inches from heat about 5-7 minutes or until the garlic skin is lightly brown. Turn the vegetables once or twice while boiling.

• Take the vegetables out of the oven and remove the garlic from baking sheet.

• Return the sheet to oven and broil another 3-5 minutes or until the tomatillos and jalapeños are soft and dark brown in color. Remove them from the oven when finished and set aside to cool.

• Peel the garlic and remove the stems and seeds from jalapeños. Add them, along with tomatillos, to a food processor.

• Add the onion, cilantro, lime juice, and 1/4 teaspoon salt to the food processor and process until a chunky puree is formed.

• Preheat an oven to 425 degrees F.

• In a medium pot, add the quinoa, 2 cups of water, and 1/4 teaspoon of salt. Bring to a boil then reduce heat to low, cover, and simmer for 20-25 minutes or until the water is absorbed and the quinoa is tender.

• Remove from heat. Stir in the tomatoes and scallions, then cover and let steam for 10 minutes. Season with black pepper.

• Line the baking sheet used for vegetables with a new sheet of foil and place the fish skin side down on the sheet. Season with the remaining 1/4 teaspoon of salt and black pepper.

• Roast for 10-15 minutes or until the flesh of fish is opaque in the center.

• Divide the quinoa evenly among plates. Top with fish and spoon 1/4 cup sauce on each plate to serve. Sprinkle with additional cilantro if desired.

Nutrition (per serving)

• Calories: 382 cal

• Total fat: 8g

• Saturated fat: 1g

• Monounsaturated fat: 2g

• Polyunsaturated fat: 3g

• Cholesterol: 136mg

• Sodium: 428mg

• Carbohydrate: 40g

• Fiber: 6g

• Sugar: 6g

• Protein: 38g