BAKED REDFISH AND QUINOA SALAD

INGREDIENTS:

FOR QUINOA SALAD:

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1 jalapeño, minced
• 1 cup quinoa
• 1 cup water or vegetable broth
• 1 15-ounce can black beans, drained and rinsed
• 1 14.5 oz can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

FOR REDFISH

• 1 1/2 pounds redfish filets, about 1/2-inch thickness, thawed if frozen
• 1/4 cup butter, melted, plus more for the baking dish
• 6 Tablespoons MNMLST Medium Salsa
• 1 large avocado, pitted and sliced
• 1 tablespoon cilantro, for garnish

INSTRUCTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, water or vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in lime juice and cilantro and set aside.
3. In a cup or small bowl, combine the 1/4 cup of melted butter with the Restaurant-Style Medium Salsa
4. Pour the butter and salsa over the redfish filets.
5. Bake in the preheated oven for about 20 minutes, or until it reaches an internal temperature of at least 145 F/63 C. The fish should flake easily with a fork when done.
6. Arrange filets over quinoa salad and shingle avocado over the top of the filets and serve immediately.