Yucatan Fish

• 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

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

canola oil spray, yellow onion, quinoa, broth, fish, salt, lemon, lime, red bell pepper, green bell pepper, orange bell pepper, corn, tomatoes

Taken from www.epicurious.com/recipes/food/views/yucatan-fish-378787 (may not work)