Quinoa-crusted fish fillets

SERVES: 4

• 4 frozen fish fillets, thawed
• 1/3 c. ground flax meal or flax seeds
• 2 eggs, beaten
• 1 c. cooked quinoa, cooled to room temperature
• 2 Tbs. canola oil
• salt and pepper, to taste

MANGO-AVOCADO SALSA:

• 1/2 avocado, diced
• 1/3 c. mango, diced
• 1/3 c. cherry tomatoes, chopped
• 1 shallot, diced
• 1/4 c. cilantro, chopped
• juice of 1/2 lemon
• salt and pepper, to taste

1. To prepare the  mango salsa, combine all the ingredients in a large bowl and refrigerate, covered, until ready to serve.
2. Coat each fish fillet in ground flax meal or flax seeds. Then dip each fillet in the eggs, then into the cooked, cooled quinoa. Press the fish into the quinoa to ensure it sticks. Heat the canola oil on the stove over med.-high heat, then add the fillets to the pan. Cook for about 4 min. on each side, flipping the fillets when the quinoa looks browned and crispy, until fish reached a safe internal temperature of 145 degrees F. Season the fillets with salt and pepper as they cook. Remove from stove and serve topped with mango -avocado salsa. Refrigerate any leftovers.