Blackened Rockfish with Black Bean Herbed Quinoa Gluten-Free Recipe
A quick spice dusting before sautéing punches up white, delicately flavored fish to create a festive gluten free fish recipe. Partnering it with herby, black bean–studded quinoa and fresh lemon rounds out this light, satisfying meal.
Gluten-Free Blackened Rockfish with Black Bean Herbed Quinoa Recipe
Servings 2
Ingredients
- 1-1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- 1/2 cup quinoa rinsed and drained
- 3/4 cup reduced-sodium gluten-free chicken broth
- 1 lemon
- 2 (6- to 8-ounce) fillets of rockfish, lingcod, red snapper, or other firm/flaky white fish
- 1 tablespoon extra-virgin olive oil
- 3/4 cup canned black beans rinsed and drained
- 1 tablespoon unsalted butter
- 2 tablespoons assorted fresh soft herbs such as parsley, chives dill, and tarragon, chopped
Instructions
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In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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In a medium saucepan, combine the quinoa, chicken broth, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and let simmer until all the liquid is absorbed and the grain is soft, 17 to 20 minutes. Remove from heat, covered. Set aside.
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Halve the lemon. Juice one half and cut the other half into wedges. Reserve separately.
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Brush the lemon juice over the fish, then coat the fish with the spice mixture. Set aside.
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Heat the oil in a medium nonstick or cast-iron skillet over medium-high heat. Add the fish in one layer and cook until it begins to blacken, and its center looks opaque, 2 to 3 minutes. Flip and cook the other side, 2 to 3 minutes more
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Fluff the quinoa with a fork. Fold in the black beans, butter, herbs, and 1/2 teaspoon salt. Place some quinoa on 2 dinner plates, add the fish and lemon wedges, and serve.
Photography Erin Ng
