Pineapple Swai with Pecan Quinoa
As a working woman, wife and stepmom, conserving time is a constant cherished goal. After a busy day at the office, I really love to kick back and enjoy a delicious meal with my family. So, with that thought in mind, I’m always looking to cook something that will taste great as well as conserve on my kitchen cooking time. Here’s a great complete meal that you can make in 30 minutes or less. When I cook it, I always have left over Green Beans Almondine and Pecan Quinoa that can be enjoyed the next day for a quick and healthy lunch. I hope you enjoy it too!
- 2 Swai fillets (or other mild white fish fillets such as Tilapia)
- 1 ½ c. diced pineapple in their juice
- 1 ½ T. Dijon mustard
- garlic salt and pepper
- red chili pepper flakes
- 2-½ T. coconut oil
- On the stovetop in a skillet over low heat, add in coconut oil to coat the bottom of the pan, and then add in the fillets.
- Sprinkle garlic salt and pepper over the fillets.
- Let the fillets cook for several minutes, then turn them over.
- Add in pineapple juice and Dijon and mix well.
- Add in pineapple chunks and stir.
- Sprinkle red chili pepper flakes over the fillets.
- Let the fillets cook for a few more minutes until done.
- 1 c. tri-color quinoa
- ½ c. candied pecan pieces
- salt to taste
- Soak 1 c. quinoa in cold water.
- In a boiling pot on the stovetop, add in 2 c. water, then quinoa.
- Bring quinoa to a boil and cook quinoa for approximately 10-13 minutes until the water evaporates.
- Remove quinoa from pot and place into a large dish. Toss with candied pecan pieces and salt to taste.
- 1 pound of fresh green beans
- 3-4 cloves fresh chopped garlic
- 1 small-medium yellow onion, sliced
- 1 T. olive oil
- ½ c. of white wine
- 1 c. of freshly shaved Parmesan/Romano cheese
- ½ c. slivered almonds
- garlic salt and pepper to taste
- Wash and cut off tips of the green beans.
- On a stovetop, steam or boil green beans until soft, but still a little crunchy.
- Drain and set aside.
- In a frying pan on the stovetop, over low to medium heat, pour in olive oil.
- Place onions, garlic, almonds, and ¾ c. of the cheese in the pan and sauté together until golden brown.
- Add in the cooked green beans and wine.
- Stir and cook until some of the wine evaporates.
- Add garlic salt & pepper to taste.
- Sprinkle the remaining cheese on top to serve.
©2013 – Maryann Ridini Spencer
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