Blackened Mackerel with Cheesy Quinoa
Blackened Mackerel with Cheesy Quinoa
Yield: 4 servings
Prep: 5 min
Cook: 20 min
Ready: 25 min
Ingredients
2 cups quinoa
2 1/2-3 cups chicken stock
3 lbs fresh mackerel, about 4 filets
1 cup crème fraîche, recipe HERE (can substitute coconut milk + 2 tablespoons of cream)
1/2 cup grated Parmesan
1 cup grated raw milk cheese, your choice
Chopped scallions
Coconut oil
Salt and pepper to taste
Blackening Seasonings
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano
Instructions
Mix the blackening seasoning ingredients well and funnel into a shaker. Seal well and store in a cool dry place.
In a medium pot, add the quinoa and cover with the chicken stock. Bring to a boil, then reduce to a simmer and cook until the quinoa has puffed up, about 15 minutes. Add the crème fraîche and cheeses and stir to combine. Put the lid on the pot and keep warm on a very low heat.
In a large skillet, heat the oil on a medium heat. Season the fish filets with the blackening seasoning and fry in the oil a few minutes on each side. Serve atop the cheesy quinoa.
Kommentare