Seared MahiMahi over Saffron Quinoa with Tomato Confit
Quinoa
Seep 1 Pinch of Saffron in 1/2 Cup Boiling Water
Boil 1 1/2 Chicken Broth
Add 1 Cup Quinoa to Boiling Broth
Cook on Medium of 20 Minutes
Add Saffron Water and continue cooking until liquid is absorbed, about 10 minutes
Tomato Confit
1 Cup Grape or Cherry Tomatoes diced
1 TBS Olive Oil
1 pinch Sea Salt
1 pinch finely chopped Basil
Heat over Medium-High for 5-7 Minutes
MahiMahi
2 Portions MahiMahi Filets
Season with Lemon Pepper
Heat 1 TBS Olive Oil in a Pan on high
Sear Filet for 2 minutes on each side
Remove from Heat and cover to continue cooking for 5 Minutes
Plate by making a circle of Quinoa on a plate, place seared MahiMahi Filet on top of Quinoa, top with tomato confit
Plate, Pray & Enjoy!
