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Quinoa Crusted Fish

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4 Wild Caught – Fish Fillets
2 cups Quinoa Flakes
1/2 tsp. Ground Cumin
1 to 2 tsp. Chili Flakes (according to spice preference)
Sea Salt & Black Pepper (to taste)
3 eggs
Cilantro, Lime Wedges and Lime Zest for Garnish
Extra Virgin Olive Oil for cooking


Place the eggs in a bowl and whisk with a fork.

Place the quinoa, cumin, chili flakes, salt, pepper in a bowl and mix together.

Dip the fish into the egg and press into the quinoa mixture to coat.

Heat about 2 Tbs. Extra Virgin Olive Oil in a large frying pan over medium heat.

Cook the fish about 3 minutes on each side until golden and cooked through.

Garnish with Cilantro, Lime Wedges, and Lime Zest

Quick Notes:
Kaufmann 1
Makes 4 servings

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