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).*
10. *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.