Tequila Lime Grilled Mahi Mahi with Quinoa and Grilled Vegetables

In a large bowl whisk minced Serrano chili, sugar, juice of four limes, and tequila. Add mahi mahi fillets and toss to coat. Let marinate for at least 10 minutes tossing to coat every few minutes.

In a medium saucepan bring quinoa, vegetable stock, pinch of salt, couple cracks of pepper, and butter to a boil. Reduce to medium low and cover. Let cook 15 minutes until cooked through.

Bring grill to medium high heat.

Prep vegetables by cutting eggplant into roughly 8 equally sized pieces. Do the same with the zucchini. Remove stems from mushrooms and wipe clean with a damp cloth.

In a medium bowl mix olive oil and oregano. Toss vegetables with olive oil, a few pinches of salt and some cracks of pepper. Add fish and vegetables to grill. The fish should take about 4 minutes per side, turning once during cooking.

The eggplant will take the longest so should go on the grill first and will take about 10 minutes to slightly char and cook through. The zucchini and mushrooms will take about 5 minutes.

To serve, fluff quinoa with a fork. Serve a portion of quinoa, top with grilled mahi mahi and vegetables.