Spice rubbed fish with quinoa and kumara salad
- 2 cups diced kumarasweet-potatoX, skin on
- 1 cup quinoa
- 2 Makrut lime leaves
- 2 tablespoons olive oil
- 400g black beans, rinsed and drained
- 2 tablespoons capers
- 1 cup diced green capsicum
- 1 cup sweet corn sweetcornXkernels (fresh or frozen, thawed)
- 2 spring onions, sliced
- ½ cup fresh coriandercilantroX
- 4 fillets flakey white fish, such as gurnard or tarakihi
- 1 teaspoon ground allspice lime wedges, to serve
1 Preheat oven to 180°C. Line an oven tray with baking paper. Place diced kumara on tray and spray with oil. Bake for 10 minutes or until golden brown and tender.
2 Bring a large pot of water to the boil and add quinoa and lime leaves. Reduce heat and simmer for 15 minutes or until quinoa is cooked. Drain and fluff, remove leaves and transfer to a large bowl. Add olive oil, beans, capers, capsicum, corn, spring onion, kumara and coriander and toss to combine.
3 Lightly spray fish fillets with oil and sprinkle with allspice. Heat a large frying pan over medium-high, add fish fillets and cook for 2–3 minutes on each side.
4 Serve fish fillets with quinoa salad and lime wedges.
Nutrition Info (per serve)
Total fat 17g
Saturated fat 3g
Dietary fibre 12g
Make it gluten free: Check allspice is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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