Mahi Mahi with Citrus Avocado Salsa & Coconut Quinoa
1 cup quinoa, rinsed
1 1/2 cups light coconut milk
1/3 cup shelled edamame (thawed if frozen)
1/4 teaspoon yellow curry (preferably “Jamaican style”) or more to taste
1/2 a red onion, finely diced
1 large orange, peeled, segmented and diced
1 large avocado, pit removed and flesh diced
1 small jalapeno, seeds and ribs removed and finely diced
1/3 cup chopped cilantro leaves
Juice of 1 lime
Kosher salt to taste
1 pound of Mahi Mahi filets (3 or 4 filets)
salt & pepper to taste
3 Tablespoons vegetable oil
Combine quinoa and coconut milk in a medium saucepan over high heat and bring to a boil. Reduce heat to low cover and simmer for 10 to 15 minutes, until quinoa is tender and liquid is absorbed.
Meanwhile, combine onion, orange, avocado, jalapeno, cilantro and lime juice in a small bowl. Gently toss until evenly mixed. Add salt to taste. Set aside.
Pat mahi mahi filets with a paper towel to remove any moisture. Sprinkle lightly on all sides with salt and pepper. Place vegetable oil in a large (preferably cast iron) skillet over medium high heat and heat until almost smoking. Add fish and sauté without moving filets for 5 minutes. Once bottom side of fish filets are golden, carefully flip and continue to saute for another 5 minutes until second side is golden brown and fish is cooked through.
Remove fish to a plate lined with a paper towel to drain any residual oil. Meanwhile add edamame and curry to quinoa. Taste and add salt (and more curry if desired) to taste.
To serve, spoon a portion of quinoa onto each plate, top with a fish filet and a generous portion of avocado salsa.