Crispy, Quinoa-Coated Fish – Venagredos

Name: Crispy, Quinoa-Coated Fish – Venagredos
Ingredients: 2 8-oz pieces White, flaky fish (Snapper, Cod, Halibut, other); cleaned and deboned; 1/4 tsp. Blackening spice, seasoned salt or Potlach seasoning; 1/4 c. All-purpose flour; 1 Egg, well-beaten; 1 c. Cooked, tri-color quinoa (see instructions below); 1 Tb. Olive oil; 1 Tb. Butter, unsalted; 1/2 c. Dry orzo; 1 c. Grape or Cherry tomatoes, halved; Handful fresh basil, for garnish (optional)

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If you haven’t gotten on the quinoa bandwagon yet, this might be a good time to give it a try. This ancient food, sometimes called “The Mother Grain,” is actual

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Ingredients

2 8-oz pieces White, flaky fish (Snapper, Cod, Halibut, other); cleaned and deboned
1/4 tsp. Blackening spice, seasoned salt or Potlach seasoning
1/4 c. All-purpose flour
1 Egg, well-beaten
1 c. Cooked, tri-color quinoa (see instructions below)
1 Tb. Olive oil
1 Tb. Butter, unsalted
1/2 c. Dry orzo
1 c. Grape or Cherry tomatoes, halved
Handful fresh basil, for garnish (optional)