QUINOA CRUSTED FISH NUGGETS IN LIME CHILI MARINATE ENJOY DAN:

QUINOA CRUSTED FISH NUGGETS IN LIME CHILI MARINATE by CHEF DAN:

Serves 4

INGREDIENTS:

6 chicken tenders, or any white fish

MARINATE:

2 tablespoons olive oil

2 tablespoons lime juice

Zest of one lime

2 teaspoon chili powder

1 teaspoon EACH paprika, turmeric. Sugar, and cumin powder

1/4-teaspoon EACH sea salt and cayenne pepper

QUINOA:

1 cup quinoa

1 teaspoon EACH onion powder, garlic powder, and ginger powder

Kosher salt to taste

DIRECTIONS: (HEAT OVEN TO 425 F)

1.   In a bowl whisk oil and next 9 ingredients together,

2.   Add fish tender and marinated up to 4 hours or overnight.

3.   Cook quinoa in a skillet over medium-high heat, stirring occasionally for 3-4 minutes.

4.   Remove heat and let cool for 10 minutes.

5.   Transfer quinoa and onion powder and next 3 ingredients to a blender.

6.   Blend for 20-30 seconds or until finely ground.

7.   Line a baking sheet with parchment paper, lightly coated with Pam.

8.   Dredge each piece of chili-lime marinated fillets are coated on both sides.

9.   Place on baking sheet and bake for 13 minutes, turning once until golden brown.

ENJOY DAN:                              SING SONGS PLANT SEEDS AND CATCH FISH!!