Citrus Steamed Trout With Quinoa Pilaf - cooking recipe

Ingredients

1 lb rainbow trout
1 vidalia onion, roughly chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 limes, sliced
1 lemon, sliced
4 tablespoons lemon juice
2 cups beef broth
1 cup quinoa
1 teaspoon salt
2 tablespoons mrs. dash southwest chipotle seasoning
6 teaspoons extra virgin olive oil

Preparation

Preheat oven to 400 degrees.
In the 2 tsp evoo, saute 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.