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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Yucatan Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions