CHILEAN SEA BASS WITH PINEAPPLE SALSA AND QUINOA

SALSA

1 1/2 cups diced pineapple

1/2 cup diced red bell pepper

1/4 cup diced poblano pepper

1/4 cup chopped cilantro

1/4 cup diced onion

1 tablespoon agave (or 2 teaspoons sugar)

juice from 1 lemon

salt and pepper to taste

Diced avocado

QUINOA

1 tablespoons olive oil

1/2 cup quinoa

1 cup chicken broth

1 teaspoon cumin

1 teaspoon chipotle chili powder

1/2 small onion, cut into 1" pieces

FISH

1-2 tablespoons olive oil

2 Chilean Sea Bass fillets

Crushed red pepper flakes

Salt and Pepper to taste

Combine all salsa ingredients except avocado, and set aside.  Stir occasionally.

Place olive oil in a medium saucepan and add quinoa, cumin and chipotle powder.  Place over medium heat and stir until quinoa begins to brown and become fragrant.  Add chicken broth and onions.  Bring to a boil and stir.  Decrease heat to simmer and cover.  Cook for about 30 minutes until broth is absorbed.  remove from heat and set aside.

Brush fish with olive oil and sprinkle with red pepper flakes and salt and pepper.  Heat cast iron skillet over medium heat and place fish in skillet.  Cook for about 3-5 minutes each side (depending on thickness of fillets).

To serve, place quinoa on plate, top with fish and finish with salsa and avocado.