Far East Fish

Name: Far East Fish
Ingredients: Olive oil spray; 3/4 cup quinoa; 1 cup water, broth (chicken or vegetable), white wine, or any mixture; 1/2 to 3/4 pound fish steaks (halibut, salmon, tuna, etc.); 2 tablespoons peanut oil; 1 tablespoon soy sauce; 1/2 teaspoon minced garlic; 1/2 teaspoon red pepper flakes; 1 tablespoon chopped fresh cilantro; 1/2 teaspoon minced fresh ginger; 1/4 head cauliflower, cut into medium florets (about 2 cups); 1 medium zucchini, halved horizontally and cut into half moons; Sea salt; 6 to 8 cremini or other mushrooms, sliced

14 ingredients

19 steps

Ingredients

Olive oil spray
3/4 cup quinoa
1 cup water, broth (chicken or vegetable), white wine, or any mixture
1/2 to 3/4 pound fish steaks (halibut, salmon, tuna, etc.)
2 tablespoons peanut oil
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh cilantro
1/2 teaspoon minced fresh ginger
1/4 head cauliflower, cut into medium florets (about 2 cups)
1 medium zucchini, halved horizontally and cut into half moons
Sea salt
6 to 8 cremini or other mushrooms, sliced

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Pour in the quinoa and liquid.
4

Stir to coat the grains and make an even layer.
5

Add the fish.
6

In a small bowl, mix the peanut oil, soy sauce, garlic, red pepper flakes, cilantro, and ginger.
7

Drizzle half of this mixture over the fish.
8

Scatter the cauliflower and zucchini over the fish.
9

Sprinkle with salt and drizzle on the rest of the peanut oil mixture.
10

Drop in the mushrooms.
11

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12

Serve immediately.
13

Calories: 489
14

Protein: 28g
15

Carbohydrates: 52g
16

Fat: 20g
17

Cholesterol: 31mg
18

Sodium: 468mg
19

Fiber: 6g