Yucatán Fish

Name: Yucatán Fish
Yield: serves 2
Ingredients: Canola oil spray; 1/2 medium yellow onion, halved and thinly sliced; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 1/2 to 3/4 pound fish fillets; Sea salt and freshly ground black pepper; 1/2 lemon, sliced in 1/4-inch rounds; 1/2 lime, sliced in 1/4-inch rounds; 1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch slices; 1/2 medium green bell pepper, cored, seeded, and cut into 1/2-inch slices; 1/2 medium yellow or orange bell pepper, cored, seeded, and cut into 1/2-inch slices; 10 to 14 ounces corn, fresh, frozen, or canned (drained); 4 to 6 small tomatoes, sliced

December 9, 2011

Throughout the 1980s, my family vacationed in Cozumel, off the coast of the Yucatán Peninsula in Mexico. This recipe was one of our favorite local dishes prepared by the descendants of the Mayan Indians. Corn, peppers, and limes are all native to the New World and were likely cultivated by the ancient Mayans much as they are today. Spice up this dish with red pepper flakes or chopped chiles. Try a white, flaky fish such as cod, flounder, or sole. Or try a slightly meatier white fish like Oreo Dory, tilapia, mahi mahi, or snapper. Either fresh or frozen fish fillets work fine. This recipe is also wonderful with seafood such as shrimp or with thin slices of flank steak or pork.

Recipe information

Yield
serves 2

Ingredients

Canola oil spray

1/2 medium yellow onion, halved and thinly sliced

3/4 cup quinoa

1 cup broth (chicken or vegetable) or water

1/2 to 3/4 pound fish fillets

Sea salt and freshly ground black pepper

1/2 lemon, sliced in 1/4-inch rounds

1/2 lime, sliced in 1/4-inch rounds

1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch slices

1/2 medium green bell pepper, cored, seeded, and cut into 1/2-inch slices

1/2 medium yellow or orange bell pepper, cored, seeded, and cut into 1/2-inch slices

10 to 14 ounces corn, fresh, frozen, or canned (drained)

4 to 6 small tomatoes, sliced

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Scatter the onion over the bottom of the pot.
Step 4
Add the quinoa and pour in the liquid, then stir to settle the grains evenly. Add the fish and lightly season with salt and pepper.
Step 5
Alternate the lemons and limes in a single layer on top of the fish. Top with the bell pepper slices and lightly season with salt and pepper, then sprinkle on the corn. Layer the tomato slices on top and season lightly with salt and pepper.
Step 6
Cover and bake for 30 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 442
Step 8
Protein: 29g
Step 9
Carbohydrates: 70g
Step 10
Fat: 7g
Step 11
Cholesterol: 37g
Step 12
Sodium: 177mg
Step 13
Fiber: 9g

Glorious One-Pot Meals

TagsMexican Latin American Quinoa Rice & Grains Fish Seafood Bell Pepper Vegetable Corn Tomato Main Dinner Dairy Free Nut Free Gluten Free Easy One-Pot Meals Weeknight Meals Oven Bake Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

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nutrition information

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Recipe notes