Ingredients

The following ingredients have 4 Servings
  • 2-1/2 tablespoons olive oil, divided
  • 1/4 cup finely chopped onion
  • 1 clove finely chopped garlic
  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 cup black quinoa, uncooked
  • 1 jar (16 oz each) Frontera® Tomatillo Salsa
  • 1 large avocado, pitted, peeled, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon salt, divided
  • 1 pound fresh asparagus spears, trimmed
  • 1/8 teaspoon ground black pepper
  • 4 mahi mahi fillets (4 oz each)
  • 1/4 teaspoon ground cumin

Instruction

  • Preheat oven to 450°F.
  • Quinoa: Heat 1/2 tablespoon olive oil in small saucepan over medium heat. Add onion and garlic and cook 3 minutes, until tender. Pour in chicken broth; bring to boil. Stir in quinoa, reduce heat and simmer, covered, 20 minutes, until tender and liquid is absorbed.
  • Sauce: Combine salsa, avocado, cilantro, mayonnaise, lime juice and 1/4 teaspoon salt in food processor; pulse until smooth. Set aside.
  • Asparagus: Place on baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 10 minutes, until tender and lightly browned.
  • Mahi Mahi: Heat remaining 1 tablespoon olive oil in large nonstick skillet over medium heat. Pat fish dry with paper towel. Season fish on both sides with remaining 1/2 teaspoon salt and cumin. Cook 5 minutes, turn and continue cooking 4 to 5 minutes, until firm (145°F).
  • Serve fish with about 1/2-cup sauce, quinoa and asparagus.