Honey Sriracha Tilapia with Cilantro Lime Quinoa
Sweet & Spicy Honey Sriracha Glazed Tilapia with Zesty Cilantro Lime Quinoa
Ingredients:
For the tilapia:
4 tilapia fillets (about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
3 tablespoons honey
2 tablespoons sriracha sauce
1 tablespoon soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon lime zest
2 green onions, thinly sliced for garnish
Lime wedges for serving
For the cilantro lime quinoa:
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 jalapeño, seeded and finely diced (optional)
1 teaspoon ground cumin
Juice and zest of 2 limes
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped (optional)
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Start with the quinoa: Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add garlic, jalapeño (if using), and cumin to the saucepan. Cook for 1 minute until fragrant.
Add the rinsed quinoa to the saucepan and stir to toast lightly for 1-2 minutes.
Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the liquid is absorbed and quinoa is tender.
While the quinoa is cooking, prepare the tilapia. Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, lime juice, and lime zest.
Place the tilapia fillets on the prepared baking sheet and brush them generously with half of the honey sriracha glaze.
Bake for 10-12 minutes, until the fish begins to flake easily with a fork.
During the last 2 minutes of baking, brush the fillets with the remaining glaze and switch the oven to broil to caramelize the top (watch carefully to prevent burning).
When the quinoa is done, remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice, lime zest, chopped cilantro, and mint (if using). Season with salt and pepper to taste.
Serve the glazed tilapia over a bed of cilantro lime quinoa, garnished with sliced green onions and lime wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 385 kcal | Servings: 4 servings