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Cantina Catfish & Quinoa

Updated May 04, 2020
Cantina Catfish  Quinoa
SERVES
5
COOK TIME
30 Min

Looking for a fresh way to shake up your dinner routine? If so, this is it. And whether you serve this hot or cold, everyone will love the combo of the fresh-tasting catfish and the light quinoa salad. Maybe top each fillet with a dollop of sour cream and a splash of hot sauce, and dig in.

What You'll Need

  • 2 cups water
  • 1 cup quinoa
  •  
  • DRESSING
  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  •  
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups cherry tomatoes, cut in half
  • 4 scallions, sliced
  • 1 avocado, cut into chunks
  • 2 tablespoons chopped fresh cilantro
  • 5 (4-ounce) U.S. farm-raised catfish fillets
  • 1 (1-ounce) package taco seasoning mix

What to Do

  1. In a medium saucepan over high heat, bring water and quinoa to a boil. Reduce heat to low, cover, and simmer 15 to 20 minutes or until all water is absorbed; let cool.
  2. To make the Dressing, in a small bowl, whisk oil, lime juice, cumin, salt, and pepper; set aside.
  3. In a large bowl, combine quinoa, black beans, tomatoes, scallions, avocado, and cilantro. Pour dressing over mixture and toss until evenly coated; set aside.
  4. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray.  Sprinkle catfish evenly on both sides with taco seasoning and place on baking sheet.
  5. Bake 15 to 20 minutes or until fish is firm in center. Serve the quinoa salad topped with the cooked fish.

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