Seared Chili-Lime Mahi-Mahi with Garlic Roasted Broccoli and Quinoa Pilaf

Ingredients

• 4 6 oz mahi-mahi fillets, or other white fish like cod or tilapia
• 2 tsp chili powder
• 1 tbsp lime zest
• 2 tbsp olive oil
• 4 cups broccoli florets
• 3 cloves garlic cloves, minced
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, minced garlic, and a pinch of salt and pepper. Spread on a baking sheet and roast for 18-20 minutes, until tender and lightly browned.

2. 2

   Meanwhile, rinse the quinoa in a fine mesh strainer. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until quinoa is tender and liquid is absorbed.