Simple recipe, delicious and prepared in no time. Let alone how healthy the whole meal is!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.60 or $3.80 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 cod filets ($3.70) 3 tbsp. Angie’s basting olive oil (.50) 1 tsp. Roasted Garlic and Herbs Seasoning (.10) 1 tsp. Chimichurri Seasoning (.10) 2 tsp. Cilantro Lime Seasoning (.10) 1 c. Quinoa ($1.00) ½ Sazon con Achiote envelope (.10) 1 large Scallion, chopped (.25) 1 handful of Cilantro (.25) 1 Avocado ($1.50) Directions Clean the cod filets, remove any bones (if any), pat dry. Season with 2 tbsp. Angie’s basting olive oil, 1 tsp. Roasted Garlic and Herbs Seasoning, 1 tsp. Chimichurri Seasoning and 1 tsp. Cilantro Lime Seasoning. Refrigerate. Meantime, in a saucepan add 2 cups of water (or chicken or beef stock), 1 tsp. Cilantro Lime Seasoning, 1tbsp. of my basting olive oil, and the Sazon. Bring it to a boil on med-high, add the quinoa, bring to a second boil, reduce to low, cover and cook for 20 to 25 minutes. This is one way of preparing it. (Today I used one of my cilantro garlic in olive oil frozen cubes dropped in the pot and it gives more flavor.) Now, time to pan sear the cod with some chopped cilantro and scallions. When done, slice the avocado, use the cilantro and scallions to garnish and get ready to plate. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |