Pan-Seared Snapper with Paella-Style Quinoa | James Beard Foundation
At his 2010 Beard House dinner, Anthony Dawodu served this simply prepared fish with a Spanish-style quinoa. The dish is a wonderful meal for the first days of fall.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 1 1/2 pounds snapper fillets, cut into 3-ounce portions
- 4 tablespoons chopped shallots, divided
- Canola oil as needed
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 zucchini, chopped
- 2 tablespoons of tomato paste
- 1 bunch scallions, chopped
- 1 tablespoon chopped basil
- 1 teaspoon chopped thyme, plus extra for seasoning snapper
- 1 teaspoon chopped parsley
- 2 dozen mussels
- 2 dozen littleneck clams
- White wine as needed
- 1 cup quinoa
- 1 cup red quinoa
- 2 cups water
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