Chili Rubbed Fish with Quinoa, Black Bean and Corn Salad
This Chili Rubbed Fish is one of my go-to recipes when I am craving a light fish dinner and don’t have a lot of time to fuss about dinner.
I first made this meal back in May when I guest posted for Jenna, and since then it has become a staple in our home. We eat fish pretty often, my kids absolutely love it, so that makes things easy. They didn’t always, but the best advice I got as a young mom was to just keep trying, keep exposing them to food you want them to eat, and it’s so true…kids will eventually start trying everything on their plate.
Now the quinoa salad, my kids were not a fan of. That’s okay…they’ll eat quinoa a little more plain, this quinoa was a little too lively for them if you know what I mean.
I ended up keeping the leftover quinoa salad in the fridge and it became my lunch for a few days. And a good lunch. Even better doused with some green Tabasco sauce. Oh man…it was so so good.
If you need to lighten things up a bit, or if you need a break from soup and other fall comfort foods, this is the meal for you. Yep, it will pretty much rock your world. Lime and cilantro always make me happy.
Have a great weekend! I’m nervously and reluctantly running my second half marathon Saturday morning and will happily be celebrating that night with some much needed pizza and wine! Cheers!
Yield:
Category:
Method:
Print
PinIngredients
- 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
- lime
Corn and Black Bean Quinoa Salad
Instructions
- 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.
Notes
Inspired by In Good Taste
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
Mmmm, looks lovely. I bet the chili rub has a great ka-ka-kick! to it 🙂
I’m making my meal plan for next week right now and I think I’ll add that salad. I love the sound of the dressing!
LOVE this – i love my rich fall and winter dishes, but the lighter ones are sounding mighty good right now with all of the thanksgiving dishes i’ve been going overboard on 🙂
Yummy! I’m so afraid of quinoa…I need to just take the plunge and try to make it. Good luck on your half marathon!!!
Looks great! And best of luck for your marathon!
Mmm, I love the sound of this fish! Just like Julie D. though, I’m afraid to try quinoa too, even though it seems like the “it” grain right now!!
I just cannot get myself to like fish, but that salad looks PERFECT! Love it!
You’ve convinced me – I’m putting this on my to-try list!! Good luck with your half marathon- I’m impressed!!
This looks absolutely incredible. Always looking for more recipes including quinoa!
What a beautiful and elegant meal – we love spicy food in our house, so I think my kids would enjoy this.
Umm, I love leftovers like this 🙂
This sounds like a very tasty rub. And that salad really sounds tasty!
looks great! Hope you’re doing well! Miss you
Love that Chili Rub!
I’ve never made Quinoa, but this recipe has me sooo tempted! YUMMY. Gorgeous and delicious as always, Aggie!
That sounds really wonderful. I love it when something healthy just looks sooooo good.
I like to try new spicing of fish, and this looks so delicious.
Aggie, this is the ultimate meal for me! Love quinoa and the fish sounds fab 🙂
With all the heavy food around the holidays a light and flavorful dish like this would be such a nice change! It’s so true about continually introducing kids to food you want them to eat. Eventually they will join the bandwagon!
YUM Aggie! It all looks fantastic! I love quinoa!
I’ve never had quinoa before but you make it look so delicious. I might be tempted to give it a try.
I want to try quinoa but I would need smaller quantities. Can this recipe be cut in half? What are your recommendations?
I thought I replied to this but not sure if it went through! This quinoa recipe can definitely be cut in half! Adjust the veggies to your liking…try it and let me know what you think! (its a great first time quinoa recipe)
I tried this for the first time a month ago & it was fantastic! This was my first attempt with quinoa, but it’s now on our regular rotation. Sort of reminds me of the taste & texture/nuttiness of brown rice, but without the long cooking time. Since then, my husband has decided to go vegan & this quinoa is a frequent request of his 🙂
Great recipe!
Pingback: Zucchini, Fresh Corn and Quinoa Bowl with Feta and Basil | Aggie's Kitchen
Pingback: Weigh~In Wednesday {Quinoa}
Pingback: Baked Cod with Sun-Dried Tomato, Caper and Olive Tapanade Recipe - The Lemon Bowl