Poached Fish with Quinoa
The new WFMJ Today crew is in the station this morning! Welcome Vince and Emily to the Great Groceries Kitchen. This Poached Fish with Quinoa is a heart healthy dish, light on calories and full of fresh flavors.
Ingredients
- 4 (6 oz.) frozen white fish fillets
- 2 cups cherry tomatoes, halved
- 1/4 tsp. Italian seasoning
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 cups chicken stock, divided
- 1/4 cup dry white wine
- 1/4 cup fresh basil, finely chopped
- 1/4 cup lemon juice
- 1 1/2 cups quinoa
Instructions
- Place tomatoes, Italian seasoning, garlic, salt and pepper in a sauté pan over medium heat; cook for 5 minutes, or until tomatoes start to turn soft. Add 1/2 cup chicken stock, white wine, fish fillets and basil. Cover and simmer for 20 to 25 minutes, until fish is fully cooked.
- Meanwhile in a medium saucepan, add remaining chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover pan and cook until liquid is absorbed, about 12 to 15 minutes. Serve quinoa with fish.
