Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges
Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges might be a good recipe to expand your main course recipe box. One serving contains 595 calories, 42g of protein, and 15g of fat. This recipe serves 4. For $4.39 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up sweet potatoes, sea salt, lime zest, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes approximately 45 minutes. 1842 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Grilled Chili-Lime Sweet Potato Wedges, Kale Sweet Potato Salad with Quinoan and Creamy Chili Lime Dressing, and Sweet Potato Wedges with Lime Mayo.
Servings: 4
Ingredients:
2 teaspoons chili flakes
2 eggs
1/2 cup flat-leaf parsley leaves, finely chopped
1 teaspoon ground cumin
Mayonnaise and lime wedges, to serve
1 tablespoon finely grated lime zest
2 tablespoons extra-virgin olive oil
Cracked black pepper
2 cups quinoa flakes
1 teaspoon sea salt, plus more for sprinkling
4 (5 1/4-ounce) snapper fillets
1 1/2 pounds sweet potatoes, cut into wedges
Equipment:
oven
bowl
baking sheet
whisk
frying pan
Cooking instruction summary:
Preparation Preheat oven to 425F. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden. Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine. Place the eggs in a bowl and whisk to combine. Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 23 minutes on each side or until golden and cooked through. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Step by step:
1. Preheat oven to 425F.
2. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine.
3. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden.
4. Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine.
5. Place the eggs in a bowl and whisk to combine.
6. Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 23 minutes on each side or until golden and cooked through.
7. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges.
Nutrition Information:
covered percent of daily need
