Amaranth-Crusted Fish with Quinoa Avocado Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Bring water to the boil in a small pot on high heat. As soon as it boils, add quinoa and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking. Once cooked, stir through a drizzle of olive oil, remove from heat and allow to cool.
3. While quinoa cooks, prepare the salad. Finely slice onion; dice apple 0.5cm; cut cherry tomatoes into quarters; dice avocado 0.5cm; roughly tear coriander. In a large bowl, whisk together vinegars, honey and oil. Add prepared vegetables and cooled quinoa and combine well. Season to taste with salt and pepper.
4. In small bowl, combine chipotle sauce, mayonnaise, and coriander. Pat fish dry with paper towels, removing any remaining scales or bones. Cut larger fillets in half and place on prepared tray. Season with salt and pepper and spread chipotle mixture over each fillet. Carefully spread about 1½ tablespoons of puffed amaranth onto each fillet, lightly pressing down to coat. Bake (on high oven rack) for 3–4 minutes then increase oven to grill and cook for a further 1–1½ minutes until crust is slightly golden and fish is just cooked. Keep an eye on fish so it doesn’t burn.
5. Place a piece of amaranth-crusted fish on each plate. Serve quinoa avocado salad on the side.