Dairy-Free Reineta a la plancha with Quinoa and Avocado Salad
Pan-fried Reineta (a Chilean fish) served with a refreshing quinoa and avocado salad, dressed with lime. No dairy or nuts!
Ingredients
- 2 6 oz Reineta fillets
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 cup Quinoa, cooked
- 1/2 medium Avocado, diced
- 1/4 small Red onion, finely chopped
- 1/2 cup Cherry tomatoes, halved
- 2 tbsp Cilantro, chopped
- 2 tbsp Lime juice
- 1 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season the reineta fillets with salt and pepper.
- 2Heat olive oil in a skillet over medium-high heat. Cook the fillets for 3-4 minutes per side, or until cooked through.
- 3In a medium bowl, combine cooked quinoa, diced avocado, red onion, cherry tomatoes, and cilantro.
- 4In a small bowl, whisk together lime juice and olive oil. Pour over the quinoa salad and mix well.
- 5Serve the reineta fillets with the quinoa and avocado salad.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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