Latin American flavors shine brightly in this seafood grain bowl with quinoa and chimichurri. Here, sablefish (black cod) stands in for Patagonian toothfish, aka Chilean sea bass. The flavors and textures are similar—meaty, delicate, and buttery—but our wild-caught Alaska sablefish is sustainable, traceable, and guilt free.
½ cup red quinoa
1 tablespoon extra virgin olive oil, divided, plus more for drizzling
Salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 portion sablefish (10 to 12 ounces), cut into 2 pieces Available In Our Premium Subscription Box
1 medium zucchini (about 8 ounces) quartered lengthwise and cut crosswise into ¾-inch pieces
1 cup grape or cherry tomatoes
Chimichurri (recipe link in note above)
Cook the Quinoa
Preheat the oven to 425°F with a rack in the center position. In a small saucepan over high heat, toast the quinoa, stirring frequently until fragrant, about 2 minutes. Add 1 cup water and a pinch of salt and bring to a boil. Cover, reduce the heat to low, and cook until the quinoa is tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside.
Prep the Fish
Meanwhile, in a small bowl, combine the cumin, paprika, and a pinch each of salt and pepper. Drizzle the fish with oil and sprinkle with the spice blend, rubbing it into the flesh and skin.
Cook the Fish
While the quinoa cooks, in a large, ovenproof skillet, heat the 1 tablespoon oil over medium-high heat until shimmering. Add the sablefish, skin side down, pressing lightly with a spatula to set the skin, about 10 seconds. Arrange the zucchini and tomatoes around the fish. Season them with salt and pepper and stir to coat with oil.
Roast the Fish and Vegetables
Transfer to the oven and roast, stirring once, until the zucchini is lightly charred and tender, the tomatoes are beginning to burst, and the fish registers 135° to 140°F on an instant read thermometer, 15 to 20 minutes depending on the thickness of the fillet.
Fluff the quinoa with a fork and divide evenly between two bowls. Top each with a piece of fish and half the vegetables, then drizzle with chimichurri and serve.
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Pair it Up
If there’s ever a time to serve red wine with fish, this is it. Look to Argentina for a light pinot noir or a robust malbec—this dish can handle both.
Spice It Up
Keep the fish on the mild side, but bump up the chimichurri with as much crushed red pepper flakes as you like.
Change It Up
Roll any sablefish (black cod), vegetables, and quinoa into lettuce leaves and drizzle with chimichurri for a substantial lunch. Or stir-fry leftover fish, veggies, and quinoa with beaten egg(s) for a heart-healthy breakfast scramble.
Lighten It Up
Chock full of heart-healthy omega-3 fatty acids, sablefish (black cod) is a nutritional powerhouse. Quinoa, packed with protein and fiber, is a gluten-free alternative to bulgur or couscous. And the herbs in chimichurri are loaded with antioxidant-rich vitamins A and C.