Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons of kosher salt and 2 tablespoons of granulated sugar in a small bowl, then evenly coat 4 pieces of 6-ounce tilapia fillets with this mixture on all sides, letting them cure for 30 minutes in the refrigerator.

2. 2

   Whisk together 3 tablespoons of gochujang, 2 tablespoons of fresh lime juice, 1 tablespoon of aji amarillo paste, 1 teaspoon of minced garlic, and 1 tablespoon of honey in a separate bowl to form the flavorful glaze.

3. 3

   Thoroughly rinse 1 cup of uncooked quinoa under cold water, then combine it with 2 cups of vegetable broth in a medium saucepan and bring the mixture to a boil over medium-high heat.

4. 4

   Reduce the heat to low, cover the saucepan tightly, and let the quinoa simmer gently for 15 minutes until all the liquid has been absorbed and the grains are fluffy.

5. 5

   Gently pat the cured tilapia fillets dry with paper towels, brush each fillet generously with half of the prepared gochujang glaze, and then pan-sear them in 1 tablespoon of olive oil for 3-4 minutes per side over medium-high heat until golden and cooked through.

6. 6

   In a separate small skillet, heat 1 tablespoon of olive oil over medium heat, sauté 1/2 cup of finely diced red onion for 3 minutes until softened, then gently fold the sautéed onion and 1/4 cup of chopped fresh cilantro into the cooked quinoa.

7. 7

   Serve the remaining gochujang glaze over the cooked tilapia fillets, accompanied by the flavorful aji amarillo quinoa.