Almost all of the ingredients in this dish are native to North America, including the chili powder, making it a truly American dish with a hint of the Southwest. The amount of chili powder used is only enough to give the fish a little bite of heat. Add more or less according to your preference. Or use fresh, diced chiles instead. Try this recipe with salmon, halibut, or other kinds of fish. Or substitute chicken breasts, turkey, or pork tenderloin for the fish.

　　

Ingredients

serves 2

　　Olive oil spray

　　1 cup quinoa

　　1/2 to 3/4 pound trout fillets

　　1 teaspoon chili powder, or to taste

　　2 tablespoons honey

　　1/4 cup fresh orange juice

　　2 garlic cloves, chopped

　　1/2 medium zucchini, cut lengthwise and sliced into 1/2-inch half moons

　　1/2 small yellow squash, cut lengthwise and sliced into 1/2-inch half moons

　　14 ounces corn, fresh, frozen, or canned (drained)

　　Sea salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Place the quinoa in the pot with 1 cup water and stir the grains to make an even layer. Place the trout on top of the grains, skin side down.

　　

Step 4

In a small bowl, mix the chili powder, honey, orange juice, and garlic. Pour the mixture over the fish.

　　

Step 5

Scatter the zucchini and squash on top of the fish. Add the corn, filling the crevices. Season with salt and pepper.

　　

Step 6

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 622

　　

Step 8

Protein: 39g

　　

Step 9

Carbohydrates: 87g

　　

Step 10

Fat: 14g

　　

Step 11

Cholesterol: 66mg

　　

Step 12

Sodium: 104mg

　　

Step 13

Fiber: 11g

　　Glorious One-Pot Meals