This recipe has slowly become one of my favorite dinners. It’s extremely simple, fast, & delicious. Also, anytime I make this for other people they are always really impressed (it looks & tastes more complicated than it really is). I always love Snapchatting while cooking dinner to inspire others to experiment in the kitchen but I’ve come to the realization that many of you are waiting for me to post the actual recipe on the blog.
The thing is, when I cook at night the lighting is obviously not ideal for shooting food (or anything, really) so unless I want to cook dinner in the middle of the day to get a good photo I can’t really document it. BUT, here are some halfway decent photos just so I could share the recipe finally. Also, the presentation of this dish is still a work-in progress for me.
- 2 pieces of fresh tilapia
- 1 cup of quinoa, cooked
- 1 can of corn
- large handful of cilantro, chopped
- 2-3 limes, juiced (save 1 or 2 wedges to serve)
- 1 tblspn onion powder
- 1 tblspn garlic powder
- salt + pepper
- 1 avocado, sliced
- creme fraiche (TJ’s sells it)
HOW TO MAKE:
- Combine the cooked quinoa, corn, garlic powder, onion powder, salt & pepper, cilantro, & lime juice. Mix well.
- Sprinkle both sides of your fish in paprika.
- Heat olive oil over medium-high heat in a skillet.
- Cook fish approximately 3 minutes on each side. It should be white inside and very tender. Pieces will most likely fall off of it, hence the not cute presentation. But that’s when you know it’s ready.
- Serve the fish over a bed of the quinoa. Add a small scoop of creme fraiche over the fish, a few slices of avocado, and drizzle the sriracha over everything.
- You can add a wedge of lime on each plate for extra juice if you want.