Yucatan Fish Recipe

Name: Yucatan Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1/2 medium yellow onion, halved and thinly sliced; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 1/2 to 3/4 pound fish fillets; Sea salt and freshly ground black pepper; 1/2 lemon, sliced in 1/4-inch rounds; 1/2 lime, sliced in 1/4-inch rounds; 1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch slices; 1/2 medium green bell pepper, cored, seeded, and cut into 1/2-inch slices; 1/2 medium yellow or orange bell pepper, cored, seeded, and cut into 1/2-inch slices; 10 to 14 ounces corn, fresh, frozen, or canned (drained); 4 to 6 small tomatoes, sliced

Servings: persons

Canola oil spray
1/2 medium yellow onion, halved and thinly sliced
3/4 cup quinoa
1 cup broth (chicken or vegetable) or water
1/2 to 3/4 pound fish fillets
Sea salt and freshly ground black pepper
1/2 lemon, sliced in 1/4-inch rounds
1/2 lime, sliced in 1/4-inch rounds
1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch slices
1/2 medium green bell pepper, cored, seeded, and cut into 1/2-inch slices
1/2 medium yellow or orange bell pepper, cored, seeded, and cut into 1/2-inch slices
10 to 14 ounces corn, fresh, frozen, or canned (drained)
4 to 6 small tomatoes, sliced

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Scatter the onion over the bottom of the pot.
4
Add the quinoa and pour in the liquid, then stir to settle the grains evenly.
5
Add the fish and lightly season with salt and pepper.
6
Alternate the lemons and limes in a single layer on top of the fish.
7
Top with the bell pepper slices and lightly season with salt and pepper, then sprinkle on the corn.
8
Layer the tomato slices on top and season lightly with salt and pepper.
9
Cover and bake for 30 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10
Serve immediately.
11
Calories: 442
12
Protein: 29g
13
Carbohydrates: 70g
14
Fat: 7g
15
Cholesterol: 37g
16
Sodium: 177mg
17
Fiber: 9g

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Canola oil spray, 1/2 medium yellow onion, halved and thinly sliced, 3/4 cup quinoa, 1 cup broth (chicken or vegetable) or water, and more.

Yes, Yucatan Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yucatan Fish

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