Arabian Snapper with Avocado Yogurt Sauce and Saffron Idaho® Potato and Red Quinoa Cake | Idaho Pota

Ingredients

• 1 ¾ lbs red snapper filet, fully boned/skin on
• 3 ½ ounces yellow corn meal, fine ground
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper, ground
• ¼ teaspoon dried chipotle powder
• 7 sprigs fresh thyme leaves
• 1 tablespoon olive oil
• 7 ounces avocado, small
• 7 ounces yogurt, plain low fat
• 3 limes
• 3 ½ ounces coconut milk
• 1 tablespoon agave nectar
• 1 cup mint leaves
• 1 cup basil leaves
• ¼ teaspoon Kosher salt
• 2 Idaho® Russet potatoes, large dices
• 3½ ounces red quinoa, rinsed
• ½ teaspoon saffron threads
• 2 ounces water
• 7 tablespoons plain yogurt, low fat
• 7 thyme sprigs, fresh