Sweet and Spicy Saltfish with Veggie Quinoa

First of all a big thank you to CFE International for inviting me to participate in this years CFE’s International Saltfish Blogger Recipe Challenge! It's been a long winter with heavy stews and soups and now that spring is here I wanted to dig in to some of my favorite tastes and brighten up with this easy Sweet and Spicy Saltfish with Veggie Quinoa recipe. I couldn't resist going back to notes of sweet and spicy. I love how the flavors complimented each other and hope you do as well!

Fish is salted in order to preserve it for future consumption. The objective is to rapidly remove moisture while allowing the salt to uniformly penetrate the flesh of the fish. This process occurs through osmosis. Preservation is achieved by reducing the moisture content and it is enhanced by the high salt concentration in the flesh, which prevents the growth of bacteria.

You'll need to soak the fish and rinse a few times to rehydrate and to remove some of the saltiness. I began in the morning and did 3 rinses and it was fine by dinner. You will also notice the fish plumps up after soaking! Since it's wild caught you know your getting the absolute best quality fish out there!

Sweet and Spicy Saltfish with Veggie Quinoa Recipe:

For the Quinoa:

1 cup quinoa

2 cups chicken stock

1 TBSP. olive oil

1/2 yellow bell pepper, diced

1/2 red bell pepper. diced

1/2 cup red onion, sliced

1 cup fresh snow peas, ends trimmed

1 clove garlic, grated

1 TBSP. fresh ginger, grated

1/2 cup diced fresh pineapple

salt and pepper, to taste

For the glaze:

1/2 red bell pepper, minced

2 fresno chilis, seeded and minced

3/4 cup water

4 TBSP. pineapple preserves

Directions:

1 bag Buena Ventura Wild Caught Salted Pollack that has been soaked and rinsed. See package directions.

Pre heat oven to 400 degrees.

Prepare the Veggie Quinoa:

Saute yellow and red bell pepper, snow peas and onion in olive oil for 3 minutes, set aside. Bring 2 cups chicken stock to boil, add quinoa, garlic and ginger. Cover and simmer 15 minutes, until done.

Meanwhile cook the fish in shallow baking pan uncovered for 7 minutes. Remove and cover with foil to keep warm.

Make the glaze:

Bring 3/4 cup water to boil. Add the 1/2 red bell pepper, fresno chilis and pineapple preserves. Continue cooking until thickened and sticky. About 4 minutes.

Add the 1/2 cup diced fresh pineapple to quinoa and fluff.

Plate fish on top of quinoa and drizzle with glaze.

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