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Chili Rubbed Fish with Quinoa, Black Bean and Corn Salad

by Aggies Kitchen on December 1, 2011

Let me tell you, I have been devouring this quinoa salad all week long. 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!

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

Inspired by recipes found in Orlando Sentinel and In Good Taste

Ingredients:

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

Dressing:
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
lime

Directions:

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.

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{ 25 comments… read them below or add one }

Averie @ Love Veggies and Yoga December 1, 2011 at 10:17 pm

Mmmm, looks lovely. I bet the chili rub has a great ka-ka-kick! to it :)

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Cassie December 1, 2011 at 10:24 pm

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!

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Heather (Heather's Dish) December 1, 2011 at 10:36 pm

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 :)

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JulieD December 2, 2011 at 12:12 am

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!!!

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Zee @ The Recipe Code December 2, 2011 at 1:30 am

Looks great! And best of luck for your marathon!

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Julie @ Table for Two December 2, 2011 at 8:17 am

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!!

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Rachel @ Not Rachael Ray December 2, 2011 at 9:04 am

I just cannot get myself to like fish, but that salad looks PERFECT! Love it!

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Deborah December 2, 2011 at 10:00 am

You’ve convinced me – I’m putting this on my to-try list!! Good luck with your half marathon- I’m impressed!!

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Courtney December 4, 2011 at 2:37 pm

This looks absolutely incredible. Always looking for more recipes including quinoa!

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Jeanette December 4, 2011 at 2:38 pm

What a beautiful and elegant meal – we love spicy food in our house, so I think my kids would enjoy this.

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Sandi December 4, 2011 at 3:58 pm

Umm, I love leftovers like this :)

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Curt December 5, 2011 at 1:38 pm

This sounds like a very tasty rub. And that salad really sounds tasty!

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Alison @ Ingredients, Inc. December 5, 2011 at 2:14 pm

looks great! Hope you’re doing well! Miss you

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Feast on the Cheap December 5, 2011 at 5:25 pm

Love that Chili Rub!

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Rachel - A Southern Fairytale December 5, 2011 at 7:32 pm

I’ve never made Quinoa, but this recipe has me sooo tempted! YUMMY. Gorgeous and delicious as always, Aggie!

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Angela December 5, 2011 at 10:12 pm

That sounds really wonderful. I love it when something healthy just looks sooooo good.

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Italian Notes December 6, 2011 at 3:12 am

I like to try new spicing of fish, and this looks so delicious.

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marla {family fresh cooking} December 6, 2011 at 8:18 am

Aggie, this is the ultimate meal for me! Love quinoa and the fish sounds fab :)

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Krista {Budget Gourmet Mom} December 6, 2011 at 11:29 am

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!

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Heather | Farmgirl Gourmet December 6, 2011 at 12:08 pm

YUM Aggie! It all looks fantastic! I love quinoa!

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Dee @ Cocktails with Mom December 9, 2011 at 10:02 am

I’ve never had quinoa before but you make it look so delicious. I might be tempted to give it a try.

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Louise March 3, 2012 at 8:35 am

I want to try quinoa but I would need smaller quantities. Can this recipe be cut in half? What are your recommendations?

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Aggies Kitchen March 5, 2012 at 7:51 am

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)

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Nicole D March 5, 2012 at 3:33 pm

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 :)

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Shiloh May 28, 2012 at 9:49 pm

Great recipe!

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