Directions:
- Preheat oven to 400 degrees.
- In the 2 tsp evoo, sauté the onions and peppers until onions are caramelized.
- In sauce pan, combine lemon juice, beef broth, seasoning and quinoa. Bring to boil, cover, and let boil for 8 minutes.
- While that's boiling, on a cookie sheet, place aluminum foil twice the length of it and make a shallow lip. Cover bottom in 4 tsp of evoo.
- Place fish skin down on foil.
- Mix vegetables into the quinoa and pour mixture over fish. The quinoa will still be soupy.
- Arrange the lemon and limes over top.
- Fold over the foil and pinch the sides closed, making an airtight pouch.
- Place in oven for 8 minutes.
- Remove pan from oven but let pouch set closed for another 5 to 10 minutes before opening it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.54 Kcal (1719 kJ) | ||
| Calories from fat | 120.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 21% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 940.14mg | 39% | |
| Potassium | 1093.16mg | 23% | |
| Total Carbs | 39.04g | 13% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 32.28g | 65% | |
| Vitamin C | 149.3mg | 249% | |
| Iron | 3.7mg | 21% | |
| Calcium | 124.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 96.65 Kcal (405 kJ) | ||
| Calories from fat | 28.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 21% | |
|---|---|---|---|
| Cholesterol | 15.75mg | 22% | |
| Sodium | 221.33mg | 39% | |
| Potassium | 257.35mg | 23% | |
| Total Carbs | 9.19g | 13% | |
| Sugars | 0.65g | 11% | |
| Dietary Fiber | 1.29g | 22% | |
| Protein | 7.6g | 65% | |
| Vitamin C | 35.1mg | 249% | |
| Iron | 0.9mg | 21% | |
| Calcium | 29.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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