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Blackened Mackerel with Cheesy Quinoa

Blackened Mackerel with Cheesy Quinoa

Yield: 4 servings

Prep: 5 min

Cook: 20 min

Ready: 25 min

  • 2 cups quinoa

  • 2 1/2-3 cups chicken stock

  • 3 lbs fresh mackerel, about 4 filets

  • 1 cup crème fraîche, recipe HERE (can substitute coconut milk + 2 tablespoons of cream)

  • 1/2 cup grated Parmesan

  • 1 cup grated raw milk cheese, your choice

  • Chopped scallions

  • Coconut oil

  • Salt and pepper to taste

Blackening Seasonings
  • 1 heaping tablespoon paprika

  • 2 teaspoons salt

  • 1 heaping teaspoon onion powder

  • 1/4 to 1/2 teaspoon ground cayenne pepper

  • 2 teaspoons black pepper

  • 1/2 teaspoon leaf thyme

  • 1/2 teaspoon leaf oregano

  1. Mix the blackening seasoning ingredients well and funnel into a shaker. Seal well and store in a cool dry place.

  2. In a medium pot, add the quinoa and cover with the chicken stock. Bring to a boil, then reduce to a simmer and cook until the quinoa has puffed up, about 15 minutes. Add the crème fraîche and cheeses and stir to combine. Put the lid on the pot and keep warm on a very low heat.

  3. In a large skillet, heat the oil on a medium heat. Season the fish filets with the blackening seasoning and fry in the oil a few minutes on each side. Serve atop the cheesy quinoa.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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