Name: Chili Rubbed Fish with Quinoa, Black Bean and Corn Salad
Ingredients: 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

Ingredients

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

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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