I’ve been away from blogging about food or anything for that matter, but it was for a good reason; I recently got married (eek!) and honeymooned in Hawaii! So, I’ve been pretty busy this summer. Good news though, I have a new hubby to cook for, so I’m back!
It is so fun to have someone to cook for other than yourself. Luckily he likes everything I make, so this should be an easy job! All I have to say is that I am lucky my husband is a videographer and has a nice camera, so now I can finally have better food photos!
My husband, Taylor, and I love to eat seafood. We have started to not eat as much red meat or chicken, so I guess you could say we are going pescatarian. But not really, because Taylor could never give up his love for Whataburger and Chick-fil-A. So, we are pescatarian in our own home, but will eat anything when we go out to eat or when invited over for dinner.
Any who, enough about me and more about this delicious dish. We LOVE fish. We could eat any type of seafood, but I do think my favorite fish is tilapia. It is soft and flaky and has a light feel to it. Almost any seasoning is great on it, but this specific dish called for smoked paprika. Now, I only had ground paprika, but I definitely want to try this again with the smoked paprika! For the quinoa, don’t for get to put salt! I totally forgot, but at least I can say we had a low sodium meal! Honestly though, salt would have made it better haha. To top of the dish, this recipe originally called for a drizzle of Sriracha, but my husband is OBSESSED with aioli on fish. So, I made him some Sriracha aioli. We are also sauce freaks, so we can’t just eat seasoned fish by itself. The dish was really simple and quick too! So, if you don’t have a lot of time to cook, this is a great meal for that.
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