Tilapia Quinoa Bowl
Chef-owner Andrew Gruel
Fountain Valley, Calif.
Bowls, tacos, salads and sandwiches make up the bulk of the menu at fast-casual Slapfish. Chef Andrew Gruel has also created many original signatures, using lobster, shrimp and fish fillets. This recipe features responsibly farmed tilapia, a mild white fish that is joined by spicy jalapenos, tart lemon and lime juice, toasty quinoa and tangy queso blanco for a bowl bursting with complementary flavors.
4 fresh tilapia fillets
Sea salt and ground pepper, to taste
1 tbsp. + 1½ tsp. light olive oil, divided
¼ cup chopped onion
1/3 cup quinoa
¾ cup seafood or vegetable stock
2 tsp. lemon juice
¼ cup + 1 tsp. seeded, chopped jalapeno, divided
2 tbsp. chopped cilantro, divided
2 tsp. grated lemon zest
¼ cup frozen corn kernels, thawed
½ tsp. fresh lime juice
¼ tsp. grated lime zest
¼ cup crumbled queso blanco
- In saute pan over medium-high heat, heat 1 tablespoon olive oil. Season tilapia fillets with salt and pepper; add to pan. Cook 3 to 4 minutes on each side or until done. Remove from pan and keep warm.
- In same pan, heat another teaspoon of oil. Add onion; cook until translucent. Add quinoa, chicken stock and lemon juice; bring to a boil. Reduce heat to simmer; cover and cook 15 minutes or until quinoa has soaked up all the liquid.
- Stir in ¼ cup jalapeno, cilantro and lemon zest. Cover and let stand for 2 minutes. Set aside and keep warm.
- In nonstick saute pan over medium heat, cook corn kernels for 2 minutes. Remove from heat and cool. Transfer corn to container; add tomatoes, 1 teaspoon chopped jalapeno, lime juice, lime zest and remaining tablespoon cilantro and ½ teaspoon oil. Cover and refrigerate corn salsa at least 2 hours.
- To serve, spoon quinoa into bowl. Add a filet of cooked tilapia; top with corn salsa and crumbled queso blanco.
Photo courtesy of Regal Springs Tilapia