In a large bowl, cover quinoa with water, rinse and drain; repeat process 2 or 3 times. Drain well. Combine 1/2 cup hot water and quinoa in a small saucepan; bring to a boil. Cover reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Heat a large non-stick skillet over medium-high heat. Place cornmeal in a shallow dish. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in cornmeal. Add 1 tablespoon of oil to pan and swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Remove fish from pan and keep warm. Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan. Add bell pepper, jalapeño, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and sauté for 3 minutes. Add corn; sauté 3 additional minutes. Stir in quinoa, tomato, onions and lime juice. Serve fish with quinoa mixture and lemon wedges.
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Colts Neck, NJ 07722
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