Yucatán Fish

Name: Yucatán Fish
Yield: serves 2
Ingredients: Canola oil spray; 1/2 medium yellow onion, halved and thinly sliced; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 1/2 to 3/4 pound fish fillets; Sea salt and freshly ground black pepper; 1/2 lemon, sliced in 1/4-inch rounds; 1/2 lime, sliced in 1/4-inch rounds; 1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch slices; 1/2 medium green bell pepper, cored, seeded, and cut into 1/2-inch slices; 1/2 medium yellow or orange bell pepper, cored, seeded, and cut into 1/2-inch slices; 10 to 14 ounces corn, fresh, frozen, or canned (drained); 4 to 6 small tomatoes, sliced

December 9, 2011

Throughout the 1980s, my family vacationed in Cozumel, off the coast of the Yucatán Peninsula in Mexico. This recipe was one of our favorite local dishes prepared by the descendants of the Mayan Indians. Corn, peppers, and limes are all native to the New World and were likely cultivated by the ancient Mayans much as they are today. Spice up this dish with red pepper flakes or chopped chiles. Try a white, flaky fish such as cod, flounder, or sole. Or try a slightly meatier white fish like Oreo Dory, tilapia, mahi mahi, or snapper. Either fresh or frozen fish fillets work fine. This recipe is also wonderful with seafood such as shrimp or with thin slices of flank steak or pork.

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