Citrus Steamed Trout With Quinoa Pilaf

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb rainbow trout
• 1 vidalia onion, roughly chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 limes, sliced
• 1 lemon, sliced
• 4 tablespoons lemon juice
• 2 cups beef broth
• 1 cup quinoa
• 1 teaspoon salt
• 2 tablespoons mrs. dash southwest chipotle seasoning
• 6 teaspoons extra virgin olive oil

Recipe

• 1 preheat oven to 400 degrees.
• 2 in the 2 tsp evoo, sauté the onions and peppers until onions are caramelized.
• 3 in sauce pan, combine lemon juice, beef broth, seasoning and quinoa. bring to boil, cover, and let boil for 8 minutes.
• 4 while that's boiling, on a cookie sheet, place aluminum foil twice the length of it and make a shallow lip. cover bottom in 4 tsp of evoo.
• 5 place fish skin down on foil.
• 6 mix vegetables into the quinoa and pour mixture over fish. the quinoa will still be soupy.
• 7 arrange the lemon and limes over top.
• 8 fold over the foil and pinch the sides closed, making an airtight pouch.
• 9 place in oven for 8 minutes.
• 10 remove pan from oven but let pouch set closed for another 5 to 10 minutes before opening it.