- 1/3 cup uncooked quinoa
- 1/2 cup hot water
- 1/4 cup cornmeal
- 4 (6 oz.) flounder fillets
- 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 2 1/2 TBS olive oil, divided
- 1 cup green bell pepper, chopped
- 1 TBS jalapeño pepper, minced
- 2 tsp. garlic, thinly sliced
- 2 ears of corn on cob, remove kernels with a knife
- 1 cup tomato, chopped
- 1/4 cup green onions, chopped
- 1 TBS fresh lime juice
- 4 lemon wedges
In a large bowl, cover quinoa with water, rinse and drain; repeat process 2 or 3 times. Drain well. Combine 1/2 cup hot water and quinoa in a small saucepan; bring to a boil. Cover reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Heat a large non-stick skillet over medium-high heat. Place cornmeal in a shallow dish. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in cornmeal. Add 1 tablespoon of oil to pan and swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Remove fish from pan and keep warm. Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan. Add bell pepper, jalapeño, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and sauté for 3 minutes. Add corn; sauté 3 additional minutes. Stir in quinoa, tomato, onions and lime juice. Serve fish with quinoa mixture and lemon wedges.
