Blackened Basa with Cilantro-Lime Quinoa

3 May

Okay so I saw this recipe on the Eat Clean Kitchen website and it made my mouth water so I just had to share.  The original recipe uses chicken but I decided to subsitute basa (or you can use any white fillet fish) and voila!!! Instant deliciousness.  I would recommend preparing some vegetables on the side to make yourself a balanced meal since this is a whole lot of protein in and of itself.


  • 1/2 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. cumin


  • 2 cups low sodium vegetable stock (or water)
  • 1 cup of quinoa
  • Juice and zest from 1 lime
  • 2 Tbsp. fresh cilantro, chopped


1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each fish fillet.

2. Add seasoned fish to your grill pan or grill and cook until fish is no longer pink and juices run clear. ** Otherwise, add 1 teaspoon of olive oil to a large pan. Heat olive oil for a minute over medium/high heat.  Add the fish fillets to the pan. Cook for 3-5 minutes on each side (depending on type and thickness of fish) with the lid on.

For the Cilantro-Lime Quinoa:

1. Add your vegetable stock and quinoa to a medium sauce pan. Bring to a simmer over medium-low heat. Reduce heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

2. Add cooked warm quinoa to a large bowl. Toss in the lime juice, zest, chopped cilantro and black pepper to taste.

3. Serve the sliced fish fillet on top of the quinoa.

Note:  this recipe can be a bit spicy…if you don’t like things too spicy ease off on the cayenne and black peppers.

Prepare a kale salad on the side or some steamed broccoli or rapini and you’re all set for a delicious, healthy and satisfying recipe.


Until next time,

Have a fit and fabulous day!!



One Response to “Blackened Basa with Cilantro-Lime Quinoa”

  1. lindsaycolle May 14, 2013 at 7:05 pm #

    Looks delicious! I am looking forward to giving this a try…and of course checking back for more recipes. Thanks!

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