Natalie's
x
orchid island oranges

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Orange Mango Braised Fish

Ingredients

Fish:

2 tsp. Coconut oil
1/2 cup Sliced green onions
1 Large jalapeño, minced (remove seeds and ribs to make it less spicy)
3 Garlic cloves, minced
3/4 cup Natalie’s Orange Mango Juice
Sea salt, to taste
(4) 6 oz. Pieces of wild-caught, mild-flavored fish (i.e. mahi-mahi, red snapper, cod, or halibut)

Coconut Quinoa:

1 cup Uncooked quinoa, rinsed well*
4 oz. Can light coconut milk
1/2 cup Water
2 tbsp. Natalie’s Pure Lime juice
1/2 tsp. Sea salt

Garnish:

Fresh cilantro sprigs
Green onions

Directions

Fish:

1. Heat a large skillet over medium-high heat.
2. Add the coconut oil & allow it to melt.
3. Add the green onions & jalapeño.
4. Cook, stirring frequently for 1-2 minutes.
5. Add garlic & cook, stirring constantly until fragrant, about 30-60 seconds.
6. Add the orange mango juice & bring to a simmer.
7. Lower heat & let juice cook until it thickens slightly, about 5-10 minutes.
8. Season fish on both sides with sea salt.
9. Lay fish in the pan, cover with a lid, & let cook over low heat until fish is cooked thoroughly (about 10 minutes).*

*Note:
Thicker fish fillets may take longer.

Coconut Quinoa:

1. Place rinsed** quinoa, coconut milk, water, lime juice & sea salt in a 3 qt. pan that has a tight-fitting lid.
2. Bring to a simmer, place lid on top, then lower the heat a bit so it doesn’t boil over.
3. Cook for 20-25 minutes, or until all of the liquid has been absorbed & quinoa is cooked through.

**Note:
Rinsing the quinoa in water helps remove the naturally bitter saponin coating.

To Serve:

1. Divide the quinoa between four plates.
2. Place a piece of fish on top of each one & spoon some of the sauce over the top.
3. Sprinkle with cilantro & green onions.
4. Serve with steamed veggies or a green salad.

Recipe by: Café Johnsonia