I’ve been away from blogging about food or anything for that matter, but it was for a good reason; I recently got married (eek!) and honeymooned in Hawaii! So, I’ve been pretty busy this summer. Good news though, I have a new hubby to cook for, so I’m back!
It is so fun to have someone to cook for other than yourself. Luckily he likes everything I make, so this should be an easy job! All I have to say is that I am lucky my husband is a videographer and has a nice camera, so now I can finally have better food photos!
My husband, Taylor, and I love to eat seafood. We have started to not eat as much red meat or chicken, so I guess you could say we are going pescatarian. But not really, because Taylor could never give up his love for Whataburger and Chick-fil-A. So, we are pescatarian in our own home, but will eat anything when we go out to eat or when invited over for dinner.
Any who, enough about me and more about this delicious dish. We LOVE fish. We could eat any type of seafood, but I do think my favorite fish is tilapia. It is soft and flaky and has a light feel to it. Almost any seasoning is great on it, but this specific dish called for smoked paprika. Now, I only had ground paprika, but I definitely want to try this again with the smoked paprika! For the quinoa, don’t for get to put salt! I totally forgot, but at least I can say we had a low sodium meal! Honestly though, salt would have made it better haha. To top of the dish, this recipe originally called for a drizzle of Sriracha, but my husband is OBSESSED with aioli on fish. So, I made him some Sriracha aioli. We are also sauce freaks, so we can’t just eat seasoned fish by itself. The dish was really simple and quick too! So, if you don’t have a lot of time to cook, this is a great meal for that.
E N J O Y
- 1/2 Cup Uncooked quinoa
- 1 Cup Water
- 2 Tilapia fillets
- Pinch of smoked paprika
- 2/3 Cup Frozen corn kernels thawed
- 3 Tbsp Lime juice
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 Cup Cilantro roughly chopped
- Salt/pepper to taste.
- Sriracha aioli for garnish (optional)
- minced garlic
- lime juice
- In a large pot, bring the water to a boil over high heat.
- Once boiling, stir in the rinsed quinoa, cover and reduce the heat to low. Cook until all the water is absorbed, about 15 minutes.
- While the quinoa cooks, spray a large pan with cooking spray and heat over medium/high.
- Sprinkle each side of the tilapia fillets with smoked paprika and cook until white and flaky, about 2-3 minutes per side. Cover and set aside until the quinoa is ready.
- Toss the cooked quinoa with the corn, lime juice, garlic powder, onion powder and cilantro. Season to taste with salt and pepper.
- Divide the quinoa between two plates and top with tilapia fillets.
- Top with sriracha or sriracha aioli as desired.