Chili-Rubbed Porgy with Lime Butter & Vegetable Quinoa

Chili-Rubbed Porgy

with Lime Butter & Vegetable Quinoa

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
  • icon-nutrition Created with Sketch. Est. Cals/serving

There are about 15 different species of fish known as porgy, and most of them can be found off the Atlantic coast of the U.S. It’s a flaky, white fish with a mild, sweet flavor, best when seared in a hot pan, like in this recipe. Since citrus is a natural accompaniment to fish, we used lime to create a compound butter (a butter mixed with other ingredients and served as a pat or dollop to finish a dish), to add some zing.

Get Cooking
fresh
ingredients
Chili-Rubbed Porgy with Lime Butter & Vegetable Quinoa
Title
  • 2 Tbsps Butter
  • 1 Lime
  • 1 Red Onion
  • 1 bunch Cilantro
  • 1 bunch Swiss Chard
  • 4 oz Okra
  • ¾ cup Quinoa
  • 2 Porgy Fillets
  • 2 tsps Ancho Chili Powder
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Take the butter out of the refrigerator and allow it to soften at room temperature. Wash and dry the fresh produce. With a knife or vegetable peeler, remove the green peel from the lime. Finely chop the peel to make lime zest. (You can also use a citrus grater to do this.) Add the zest to the butter along with a pinch of salt. Peel and small dice the onion. Roughly chop the cilantro. Trim the ends of the stems off the Swiss chard then thinly slice the rest of the stems and the leaves. Slice the okra into rounds, discarding the stems.
Cook the quinoa:
2 Cook the quinoa:
When the water comes to a boil, add the quinoa and cook 10 to 13 minutes, or until tender and cooked through. Drain well.
Cook the okra & chard:
3 Cook the okra & chard:
After cooking the quinoa for about 5 minutes, heat some olive oil in a large pan on high until hot. Add the onion and okra and cook 2 to 4 minutes, or until softened and lightly golden, stirring occasionally. Season with salt and pepper. Add the chard and cook about 2 minutes longer, stirring until the chard is completely wilted.
Add the quinoa:
4 Add the quinoa:
Stir the cooked quinoa into the vegetables in the pan. Squeeze the juice of half the lime into the mixture and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a bowl.
Cook the fish:
5 Cook the fish:
Pat the fish dry with paper towels. Sprinkle the non-skin side with some salt and the ancho chili powder. Wipe out the pan used for the vegetables and use it to heat some olive oil on high until hot. Add the fish to the hot pan, skin side down, and cook 3 to 4 minutes per side, or until cooked through.
Make the lime butter & enjoy:
6 Make the lime butter & enjoy:
While the fish cooks, add some pepper to butter with lime zest and stir until combined. Divide the vegetable quinoa between 2 plates. Top each plate of quinoa with a piece of the fish. Place a dollop of the lime butter on top of each piece of fish. Garnish with the cilantro and lime wedges, if you like. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Take the butter out of the refrigerator and allow it to soften at room temperature. Wash and dry the fresh produce. With a knife or vegetable peeler, remove the green peel from the lime. Finely chop the peel to make lime zest. (You can also use a citrus grater to do this.) Add the zest to the butter along with a pinch of salt. Peel and small dice the onion. Roughly chop the cilantro. Trim the ends of the stems off the Swiss chard then thinly slice the rest of the stems and the leaves. Slice the okra into rounds, discarding the stems.
2 Cook the quinoa:
When the water comes to a boil, add the quinoa and cook 10 to 13 minutes, or until tender and cooked through. Drain well.
Cook the quinoa:
Cook the okra & chard:
3 Cook the okra & chard:
After cooking the quinoa for about 5 minutes, heat some olive oil in a large pan on high until hot. Add the onion and okra and cook 2 to 4 minutes, or until softened and lightly golden, stirring occasionally. Season with salt and pepper. Add the chard and cook about 2 minutes longer, stirring until the chard is completely wilted.
4 Add the quinoa:
Stir the cooked quinoa into the vegetables in the pan. Squeeze the juice of half the lime into the mixture and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a bowl.
Add the quinoa:
Cook the fish:
5 Cook the fish:
Pat the fish dry with paper towels. Sprinkle the non-skin side with some salt and the ancho chili powder. Wipe out the pan used for the vegetables and use it to heat some olive oil on high until hot. Add the fish to the hot pan, skin side down, and cook 3 to 4 minutes per side, or until cooked through.
6 Make the lime butter & enjoy:
While the fish cooks, add some pepper to butter with lime zest and stir until combined. Divide the vegetable quinoa between 2 plates. Top each plate of quinoa with a piece of the fish. Place a dollop of the lime butter on top of each piece of fish. Garnish with the cilantro and lime wedges, if you like. Enjoy!
Make the lime butter & enjoy: