Jamaican Jerk Mahi Mahi with Coconut Quinoa

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Gluten free. Dairy free. Clean eating. Healthy. These words evoke one of two reactions in people. Either the vision of all this natural, colorful, rich food makes them take a deep satisfied breath and gets them excited to try it, or they imagine eating flavorless, dry millet pellets – or something else akin to sticks, weeds, and bird seeds.

The latter was the reaction I got as I talked to my children’s dentist while they were having their routine visit. He told me that he had recently been diagnosed with diabetes, but that Celiac disease and the diet restriction involved would be much worse. I’m not sure how this misconception about healthy, gluten free eating started, but it needs to change. And I think it is. Whether that’s because there’s more and more people discovering they have an intolerance to things like wheat and dairy, or simply because they are choosing to make a healthy lifestyle change. Either way, take a deep satisfied breath and get excited to try something new! Here’s to flavorful, moist, non-millet pellet goodness that’s clean eating and so delicious! 
 

Jamaican Jerk Dry Rub:
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. ground allspice
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. cinnamon

4-6 Mahi Mahi fillets, patted dry
sea salt
1 tbsp. coconut oil
1 clove garlic, minced
1 lime, juiced
2 cups quinoa, rinsed
2 cups gluten free broth (chicken or vegetable)
1 cup canned coconut milk
1/2 red onion, diced
handful fresh cilantro, chopped

Combine all the ingredients for the rub into a small bowl and mix together. Prepare the mahi mahi fillets (thaw if they’re frozen) and pat dry with a clean paper towel. Sprinkle some sea salt onto both sides of each fillet. Now just sprinkle a generous amount of spices onto the fish and start massaging it in. No really. Use your hands and really rub the spices into the fish. Once all the fish has had a good rub down set them aside while you preheat a large skillet and a medium saucepan.

The saucepan will be for your quinoa. When the pan’s hot pour in the rinsed quinoa and allow to lightly toast to bring out the flavor. Add in the broth and coconut milk. Bring to a boil, turn down to a simmer, put a lid on in for about 12 minutes or until all the liquid is absorbed.

While the quinoa cooks heat the coconut oil in the large skillet. Add in the minced garlic. Once the garlic starts to sizzle place the fish fillets in the skillet as well. Cook on medium-high heat for about 2-4 minutes then turn down the heat to low and turn the fish over. Drizzle juice from half the lime over the fish, put the lid on the skillet and let the fish finish cooking. The thickness of your fillets will determine exactly how long to cook them. The fish should come apart into flake-like chunks when a fork is inserted. Here’s a good guide from lifehacker.com to follow when cooking fish.

Squeeze the remaining half of the lime juice into the cooked quinoa. Now dish it up! Put a heaping scoop of the coconut quinoa into a shallow bowl, top with a mahi mahi fillet, some diced red onion, and chopped cilantro.

Happy and healthy eating!


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