Cooking Instructions
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Step 1
In a small saucepan over medium high heat, bring one and a half cups of water to a boil. Add
Garden Vegetable Quinoa (1 pckg)
and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and keep warm.
Step 2
Meanwhile, cut the
Sugar Snap Peas (170 g)
in half on a diagonal, and set aside. Slice the
Shallot (1)
in half lengthwise, then into quarter inch moons. Set aside.
Step 3
Cut the
Garlic (1 clove)
into quarter inch thin slices, and set aside. Cut the
Scallions (1 bunch)
onto quarter inch diagonal slices, and set aside.
Step 4
In a small saute pan over medium high heat, bring
Tamari Soy Sauce (15 mL)
and
Apricot Preserves (110 g)
to a boil. Reduce for three minutes until slightly thickened. Remove from heat and set aside.
Step 5
Pat dry
Mahi-Mahi Fillets (2)
with paper towels and season each fillet with
Salt (2 g)
and
Ground Black Pepper (as needed)
. In a medium saute pan over medium-high heat, add
Olive Oil (15 mL)
.
Step 6
When the pan is hot, place the fish in the pan and sear on each side for 3 minutes. Remove the fish from the saute pan and add
Olive Oil (15 mL)
.
Step 7
Add garlic and shallot to the pan and saute for one minute. Add sugar snap peas and salt and ground black pepper. Cook for two minutes.
Step 8
Add the
Carrots (45 g)
and saute for an additional minute. Hold for plating.
Step 9
Add half of the green onions to the quinoa along with the
Pine Nuts (20 g)
.
Step 10
In the center of two bowls, place the quinoa. Add the vegetables directly over the quinoa. Place the mahi mahi in the center. Spoon the glaze over the fillets. Garnish with remaining green onions.
