Chile-Spiced Rockfish with Summer Peach and Jalapeno Quinoa Salad
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Introduction
Looking for a dish that perfectly captures the essence of summer? Look no further than this Chile-Spiced Rockfish with Summer Peach and Jalapeno Quinoa Salad. It’s a vibrant and flavorful combination that will tantalize your taste buds. The delicate sweetness of the rockfish, balanced by the spicy kick of chili, creates a harmonious base for the refreshing summer peach and jalapeno quinoa salad. This dish is a celebration of fresh, seasonal ingredients and is perfect for a light and satisfying meal.
Chile-Spiced Rockfish with Summer Peach and Jalapeño Quinoa Salad
Summer peaches are one of my favorite stone fruits, and when I’m not using them for desserts, I love to use them in savory recipes, such as this quinoa salad, and then top it with a beautiful fillet of fish.I’ve chosen to roast the fish in the oven, which makes it an easy weeknight meal. However, I think this recipe would also work well with grilled fish.
Equipment
- Oven
- Baking Dish
- Brush
Ingredients
- 2 cups cooked quinoa
- 1 to 2 medium jalapeño peppers seeded and diced
- 1 to 2 ripe fresh peaches pitted and sliced
- ¼ cup chopped fresh cilantro or mint
- ¼ cup finely sliced green onion
- Juice of 1 lime
- 3 to 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 to 1½ pounds rockfish cut into 4 individual pieces, removed from the refrigerator 15 minutes prior to cooking
- 2 teaspoons chile lime seasoning Mexican Tajín seasoning, or Chile con Limon from Spiceology (if you can’t find the chili citrus combination, substitute the juice of 1 lemon and chili powder)
Instructions
- Preheat the oven to 400°F.
- Prepare the salad first so the flavors have time to meld. Combine the quinoa, jalapeño, sliced peaches, cilantro, green onion, and lime juice in a large bowl and toss.
- Drizzle with 1 to 2 tablespoons of the olive oil, toss and then season to taste with salt and pepper.
- To prepare the fish, place the fish in a baking dish and brush with the remaining olive oil. Season with a pinch of salt and pepper.
- Then, season the fish with the chile lime seasoning. If you can’t find chile lime seasoning, drizzle the juice of 1 lemon over the fish and sprinkle with chili powder. Be sure to taste the chili powder before using. Not all chili powder blends are equally spicy. Many are mild, but some brands have a high level of heat.
- Put the baking sheet in the oven and roast the fish for about 10 minutes for every inch of thickness. This will be based on the thickest part of your fish. The fish is done when it is opaque and flakes slightly with a fork.
- If you’ll notice in the photo, you can see some flaky separation in the fish fillets. This is one way you’ll know it’s done.
- Plate the quinoa salad and then top with the cooked fish. Serve immediately.
Notes
Serving Suggestions Serve the chile-spiced rockfish with a generous scoop of the summer peach and jalapeno quinoa salad. For a complete meal, you can add a side of grilled asparagus or roasted sweet potatoes. This dish is perfect for a casual weeknight dinner or a summer gathering with friends. Tips
- For a milder flavor, reduce the amount of chili powder and jalapeno used.
- Feel free to experiment with different herbs and spices to customize the flavors of both the fish and the quinoa salad.
- This dish can be prepared ahead of time. Cook the quinoa and prepare the dressing in advance. Assemble the salad and cook the fish just before serving.
