Cantina Catfish & Quinoa
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Looking for a fresh way to shake up your dinner routine? If so, this is it. And whether you serve this hot or cold, everyone will love the combo of the fresh-tasting catfish and the light quinoa salad. Maybe top each fillet with a dollop of sour cream and a splash of hot sauce, and dig in.
What You'll Need
- 2 cups water
- 1 cup quinoa
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups cherry tomatoes, cut in half
- 4 scallions, sliced
- 1 avocado, cut into chunks
- 2 tablespoons chopped fresh cilantro
- 5 (4-ounce) U.S. farm-raised catfish fillets
- 1 (1-ounce) package taco seasoning mix
What to Do
- In a medium saucepan over high heat, bring water and quinoa to a boil. Reduce heat to low, cover, and simmer 15 to 20 minutes or until all water is absorbed; let cool.
- To make the Dressing, in a small bowl, whisk oil, lime juice, cumin, salt, and pepper; set aside.
- In a large bowl, combine quinoa, black beans, tomatoes, scallions, avocado, and cilantro. Pour dressing over mixture and toss until evenly coated; set aside.
- Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Sprinkle catfish evenly on both sides with taco seasoning and place on baking sheet.
- Bake 15 to 20 minutes or until fish is firm in center. Serve the quinoa salad topped with the cooked fish.
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