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Gluten-Free Blackened Rockfish with Black Bean Herbed Quinoa Recipe

Servings 2
Author Eric Lundy

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

  1. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. 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.
  3. Halve the lemon. Juice one half and cut the other half into wedges. Reserve separately.
  4. Brush the lemon juice over the fish, then coat the fish with the spice mixture. Set aside.
  5. 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
  6. 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.