Turmeric Fish with Mango Salsa

Ingredients

• Quinoa

  Uncooked

  12 tbsp or 128g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  1 tbsp or 15g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Whitefish

  Fish, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Kale

  Raw

  4 cup, chopped or 268g

Directions

1. Rinse the quinoa and cook according to package directions.
2. In a bowl, combine diced mango, chopped cilantro, lime juice, and half the chili to make the salsa. Set aside.
3. Pat fish dry. Season lightly with salt and pepper, then dust all over with the turmeric.
4. Heat half of the oil in a large nonstick skillet over medium-high heat. Sauté the garlic and remaining chili until fragrant, about 1 minute. Stir in black beans to warm, about 1 minute, then add chopped kale and toss until just wilted, about 2 minutes. Transfer and keep warm.
5. Add the remaining oil to the skillet and cook the fish until golden and just cooked through, 2-3 minutes per side.
6. Divide quinoa among bowls and top with the kale-bean mixture, fish, and mango salsa. Garnish with the remaining cilantro and serve.