Mahi Mahi with Tomatillo-Avocado Sauce, Black Quinoa and Roasted Asparagus
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15Prep Time Minutes
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65Total Time Minutes
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15Number of Ingredients
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4Servings
Preheat oven to 230°C
In small saucepan set over medium heat, add 7 mL oil. Add onion and garlic and cook, stirring occasionally, for 3 minutes or until tender. Pour in broth; bring to a boil. Stir in quinoa; cover, reduce heat and simmer, stirring occasionally, for 20 minutes or until quinoa is tender and liquid has been absorbed.
To food processor, add avocado, salsa, cilantro, mayonnaise, lime juice and 1 mL salt; pulse until smooth. Set aside.
Place asparagus on baking sheet and toss with 15 mL olive oil, 1 mL salt and pepper. Bake for 10 minutes or until tender and lightly browned.
In large nonstick skillet set over medium heat, add remaining oil. Pat mahi-mahi dry with paper towel and season both sides with remaining salt and cumin. Add mahi-mahi and cook, turning once, for 9 to 10 minutes or until firm.
Serve mahi-mahi with 125 mL tomatillo-avocado sauce, quinoa and asparagus.
Leftover tomatillo-avocado sauce makes a great dressing for a salad or grain bowl.
Mahi Mahi with Tomatillo-Avocado Sauce, Black Quinoa and Roasted Asparagus