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
Ingredients
- 37 mL olive oil, divided
- 60 mL finely chopped onion
- 1 clove garlic, finely chopped
- 375 mL reduced-sodium chicken broth
- 175 mL black quinoa (uncooked)
- 1 large avocado, peeled, halved, pitted and chopped
- 1 jar (454 g) Frontera® Tomatillo Salsa
- 60 mL chopped cilantro
- 30 mL mayonnaise
- 15 mL freshly squeezed lime juice
- 5 mL salt, divided
- 500 g asparagus spears, trimmed
- 0.5 mL black pepper
- 4 mahi-mahi fillets (each 125 g)
- 1 mL ground cumin
Directions
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Step one
Preheat oven to 230°C
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Step two
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.
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Step three
To food processor, add avocado, salsa, cilantro, mayonnaise, lime juice and 1 mL salt; pulse until smooth. Set aside.
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Step four
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.
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Step five
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.
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Step six
Serve mahi-mahi with 125 mL tomatillo-avocado sauce, quinoa and asparagus.
Tips
Leftover tomatillo-avocado sauce makes a great dressing for a salad or grain bowl.
Preparation images
Mahi Mahi with Tomatillo-Avocado Sauce, Black Quinoa and Roasted Asparagus
