Spicy Fish with Mexican Quinoa

Spicy Fish with Mexican Quinoa

I’m still new to eating fish. I had a rule of never eating anything that once lived in the sea. I think it was a texture thing and definitely a smell thing. Eww! I wanted to add other items to the weekly menu to keep the chicken and ground turkey still fresh and exciting, plus the SO likes fish and started asking for it. Oh no! So, I started by dipping shrimp into the yummy concoction called “cocktail sauce.” Once I could eat more than 3 shrimp, I went for the basic white, no flavor (no fishy taste) fish I could find for the main dish. Yes, I was scared — but there’s always take out. I threw it in some marinade, grilled it… and it really wasn’t that bad. Who would have thought.

I started out simple with fish. I made a fish taco recipe to ease into the regular fish eating routine. It was super tasty, but I really love my turkey tacos and you can only eat so many tacos a week. But, if you switch it up a bit — it can become a whole new and different meal, right?

Most Mexican recipes use rice. Now, I don’t know about you, but I get tired of rice. Rice, rice noodles, rice cereal, rice cakes, shall I go on? I thought quinoa would be a great for this dish. Quinoa is so easy to make and is lighter side than rice or potatoes, but still filling. And healthy, which is never a bad thing.

I will continue trying new kinds of fish and sharing with you. My list is very short of 4, but it’s a start.

Spicy Fish with Mexican Quinoa
Serves: 4
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon cayenne pepper
  • 3-4 tilapia filets
  • 1 tablespoon olive oil
  • 1-2 teaspoons minced garlic
  • 1 cup corn kernels
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • salt & pepper
  • 1 can black beans, drained and rinsed
  • 2-3 cups cooked quinoa

  • Suggested Toppings
  • fresh cilantro, sour cream, shredded cheese, avocado, salsa, sriracha (for more heat!)
  1. Cook quinoa as per packaging.
  2. Combine the spices in a small bowl and coat filets evenly on both sides.
  3. In a large skillet over medium-high heat, heat olive oil. Add garlic and sauté for 2 minutes. Add the fish filets to the pan and cook on both sides until fish is white and flakey, about 3-4 minutes each side. (It will depend on the thickness of the filets.)
  4. Remove the filets and wrap in foil to keep warm.
  5. Add corn, red onion and red pepper to pan and cook over high heat with stirring for several minutes. Add salt and pepper and stir. Wait for several minutes, then stir again. Once the peppers and onion are tender-crisp, add the black bean and heat till warm through.
  6. Serve by: Layering the cooked quinoa, black bean/corn mixture and fish into a bowl. Add your preferred toppings.
Re-Invent By:
Using another white fish (filets) or
Serve with brown rice
 Recipe inspired by Pinch of Yum

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