Squire Fox
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Cook the quinoa according to the package directions. Toss with the snap peas, scallions, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.

Step 2

Heat broiler. Pulse the roasted red peppers, the remaining 1 tablespoon of oil, orange zest, vinegar, crushed red pepper, and ¼ teaspoon each salt and black pepper in a food processor until smooth.

Step 3

Place the fish on a rimmed baking sheet. Spread the red pepper mixture, dividing evenly, over the fish. Broil until opaque throughout, 6 to 8 minutes.

Step 4

Serve the fish with the quinoa salad. Sprinkle with the cilantro.

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