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Cook's Note: Avoid red snapper and look for grey or pink snapper or black or red grouper.
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For the quinoa: In a small pot, bring 3 cups water to a boil.
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Add the black quinoa and some sea salt.
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Bring back to a boil for 20 minutes, and then reduce to a simmer for another 5 minutes.
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Remove from the heat.
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Add the butter, garlic powder and some sea salt.
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Put to the side.
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For the guacamole: Remove the skin of the avocados and remove the pits as well.
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Chop the avocados into small chunks and place in a medium bowl.
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Cut the jalapeno in half, remove the seeds and dice.
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Dice the red onion and red bell pepper.
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Add the jalapenos, onions and bell peppers into the bowl along with the juice of 2 limes.
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Season with salt and pepper and mix together.
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Cover tightly with plastic wrap and refrigerate.
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For the salsa: Peel the mango and cut into small chunks.
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Dice the tomatoes.
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Chop the white onion.
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Wash and chop the cilantro.
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In a bowl, mix the mango, tomatoes, onions and cilantro with the juice of 3 limes.
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Season with salt and pepper.
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For the fish: Chop the fish into 1-inch cubes.
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In a mixing bowl, combine some cumin, garlic powder, jerk spice, salt and pepper to your taste.
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Stir in the lime juice.
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Add the fish and let marinate for a few minutes.
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Heat some olive oil in a saucepan over medium heat.
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Place the fish in the hot pan and allow it to cook for 2 minutes.
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Add the wine.
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Cook for another 4 to 5 minutes, and then set aside.
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Place 2 tablespoons fish on a warm tortilla and garnish with some salsa, guacamole and yogurt.
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(Or assemble tacos as desired.)
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Serve with the quinoa on the side.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
