Review: Quinoa, Chiles & Corn w/Tilapia Lemon Parm - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Review: Quinoa, Chiles & Corn w/Tilapia Lemon Parm (/showthread.php?tid=140202) |
Review: Quinoa, Chiles & Corn w/Tilapia Lemon Parm - cjs - 08-28-2012 I think this is the first 12 I've ever given a dish - well a dinner really, because the two go together so well. The quinoa I have made before and loved, but this time I paired it with a tilapia dish (tilapia really in the freezer too long!) Toasted Quinoa With Chiles and Corn - ***** (my notes say this is a Carb Lover’s recipe, but I can’t find it in either book, so don’t know) 1 cup uncooked quinoa 1 teaspoon ground cumin 1/2 teaspoon salt 1 teaspoon unsweetened cocoa 1 can fat-free -- (14-ounce) reduced-sodium chicken broth 1 cup canned no salt-added whole-kernel corn – drained (I grilled one ear of corn for this) 1/3 cup jalapeño peppers -- chopped 1/4 cup thinly sliced scallions 2 tablespoons lime juice 1. Add the quinoa to a 2-quart saucepan with a tight-fitting lid, and place the pan over high heat. Swirl the quinoa in the pan to toast it evenly. When the grains are fragrant and crackle (5 to 6 minutes), remove from heat. Add cumin, salt, and cocoa, then slowly add the broth (be careful; it might boil over). Put the pan over high heat, then bring to a boil. Reduce heat to low, and cook, covered, for 15 minutes or until liquid is absorbed. 2. Stir in the corn and jalapeño peppers; cover and cook for 2 more minutes. Stir in scallions and lime juice. Serve warm. Note: Picture looks like shrimp was added to salad. (not this picture, but one I saw with the recipe) ------------------------ I only had two pieces of tilapia, so made 1/2 the mayo/lemon/Parm topping and it’s enough for 2 more pieces of fish. Tilapia Lemon Parmesan 2 1/2 pounds Rain Forest Tilapia fillets 2 teaspoons butter or margarine (2 to 4 teaspoons) -- softened 2 teaspoons fresh lemon juice LEMON-PARMESAN SAUCE 1 cup mayonnaise 2 tablespoons fresh lemon juice 1/2 cup grated Parmesan cheese GARNISHES 2 lemons -- sliced Fresh parsley Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily (note: I hate when a recipe calls for this – if it flakes easily, it’s over done) when tested with a fork. I used a remote thermometer and pulled it at 115°F. (so, it wouldn’t overcook when I put the topping on) Top each portion with 1-2 tablespoons of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. The fish should be right at 140°F. Place fillets on serving plate; garnish with lemon slices and fresh parsley. Source: American Tilapia Association – A MasterChef recipe. ------ We liked this entire menu so well, Roy is going down the hill to pick up some more tilapia for a repeat dinner tomorrow!!!!! Re: Review: Quinoa, Chiles & Corn w/Tilapia Lemon Parm - Mare749 - 08-28-2012 Thanks for posting it, Jean. This will be next on the list as soon as I get to the grocery store for a few things. Looks really good and sounds so healthy. Re: Review: Quinoa, Chiles & Corn w/Tilapia Lemon Parm - Gourmet_Mom - 08-28-2012 It looks good, Jean! I still haven't tried quinoa. I've yet to see it locally, and I haven't remembered to check in the city. I'm hoping to go Saturday, so I'll put it on the list this time. Re: Review: Quinoa, Chiles & Corn w/Tilapia Lemon Parm - Roxanne 21 - 08-29-2012 That really looks great!!! NO tilapia or quinoa here....but I bet it will be in the markets eventually...I certainly will keep this in mind.....printed!! |