John O’larnic’s snapper Veracruz with quinoa and calabaza squash recipe

Servings: 4 / Prep time: 10 mins / Cook time: 20 mins

Ingredients

• 3 fillets Fresh Wild Caught Snapper
• A pinch of kosher salt
• 2 Tbsp Olive oil
• 1 jar Mölli Veracruz cooking sauce
• 2 Tbsp butter
• Juice of 1 meyer lemon
• 1 cup quinoa
• 2 cups vegetable broth
• 1 calabaza squash (or zucchini), diced
• 1 tsp kosher salt
• 1 avocado (as garnish)

Directions

Quinoa:

1. In a medium sauce pan, add vegetable broth and heat until steaming. Add quinoa, and bring to a boil. Reduce heat to a simmer and cover. Let cook for 5 minutes.
2. Turn up heat on quinoa, add diced calabaza squash to quinoa. Stir into mix. Let come back to a boil, reduce heat, cover and allow to simmer 10 minutes or until tender.

Snapper Veracruz:

1. Heat a large skillet to medium-high and add oil. Cut fish fillets into 3 equal sized pieces. Season with salt and add to pan. Cook for 2 minutes on each side.
2. Add butter and stir until melted. Cover fillets with Veracruz cooking sauce and bring to a simmer. Cover and cook for 4 minutes or until fish is fully cooked. Turn off heat.
3. To plate, place quinoa onto plate, set snapper with two spoonfuls of the Veracruz sauce on top of fish. Garnish with fresh avocado slices. Squeeze lemon juice over quinoa and fish and serve. Buen Provecho!