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)
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
Makes 4 servings