Cornmeal Dusted Catfish with Quinoa Saute

2/3       c           uncooked quinoa

1          c           hot water

¼         c           cornmeal

4                      6-oz. catfish or tilapia filets

                       salt & pepper

2 ½       tbsp.     olive oil, divided

1          whole   chopped green bell pepper

1 ½       tbsp      minced jalapeño pepper

1          tbsp      minced garlic

1 ½       c           fresh corn kernels

1 ½       c           chopped tomato

1/3       c           chopped green onions

1 ½       tbsp      fresh lime juice

4 lemon wedges

Rinse quinoa several times in a fine sieve. Drain well. Combine hot water and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.

Heat a large nonstick skillet over medium-high heat. Place cornmeal in a shallow dish. Sprinkle fish with salt and black pepper. Dredge fish in cornmeal. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.

Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan. Add bell pepper, jalapeño, garlic, salt and pepper to pan; sauté 3 minutes. Add corn; sauté 2 minutes. Stir in quinoa, tomato, onions, and juice. Serve fish with quinoa mixture and lemon wedges.