Peapod Meal Kit: Grouper with Tomatillo-Avocado Sauce by Frontera
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Directions
Prep time: 5 min. Cook time: 30 minutes. Servings: 4. 1. Preheat oven to 450°F. To cook the quinoa, heat 1/2 tablespoon olive oil in small saucepan over medium heat. Add onion and garlic and cook 3 minutes, until tender. Pour in chicken broth; bring to boil. Stir in quinoa, reduce heat and simmer, covered, 20 minutes, until tender and liquid is absorbed. 2. To make the sauce, combine salsa, avocado, cilantro, mayonnaise, lime juice and 1/4 teaspoon salt in food processor; pulse until smooth. Set aside. Tip: A blender can be used to make the sauce if a food processor is not available. 3. To cook the asparagus, place on baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 10 minutes, until tender and lightly browned. Tip: Leftover sauce makes a great dressing for a salad or grain bowl. Cover and refrigerate leftover sauce for up to 2 days. 4. To cook the grouper, heat remaining 1 tablespoon olive oil in large nonstick skillet over medium heat. Pat fish dry with paper towel. Season fish on both sides with remaining 1/2 teaspoon salt and cumin. Cook 5 minutes, turn and continue cooking 3 to 4 minutes, until cooked through (145°F). Serve fish with sauce, quinoa and asparagus.
Description
Peapod® Meal Kit: Grouper with Tomatillo-Avocado Sauce by Frontera®. Tangy tomatillo salsa blended with creamy avocado is the perfect sauce for a mild white.Nutrition Facts
Servings per Container: 4
| Energy | 389 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Cholesterol | 84 mg |
| Sodium | 1154 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugars | 2 g |
| Protein | 29 g |
| Daily Percent Of Vitamin A | 23 |
| Daily Percent Of Vitamin C | 28 |
| Daily Percent Of Calcium | 7 |
| Daily Percent Of Iron | 22 |
Ingredients
Ingredients: 2 8 Ounce pieces of Grouper cut in half. 2 1/2 Tablespoons olive oil, divided. 1/4 Cup finely chopped onion. 1 Clove finely chopped garlic. 1 1/2 Cups reduced-sodium chicken broth. 3/4 Cup black quinoa, uncooked. 1 16 oz Jar Frontera® Tomatillo Salsa. 1 Large avocado, pitted, peeled, chopped. 1/4 Cup chopped fresh cilantro. 2 Tablespoons mayonnaise. 1 Tablespoon lime juice. 1 Teaspoon salt, divided. 1 Pound fresh asparagus spears, trimmed. 1/8 Teaspoon ground black pepper. 1/4 Teaspoon ground cumin. Parchment paper.Warnings
Contains eggs, fish.UPC
00722189600009