For the quinoa: In a small pot, bring 3 cups water to a boil. Add the black quinoa and some sea salt. Bring back to a boil for 20 minutes, and then reduce to a simmer for another 5 minutes. Remove from the heat. Add the butter, garlic powder and some sea salt. Put to the side.
For the guacamole: Remove the skin of the avocados and remove the pits as well. Chop the avocados into small chunks and place in a medium bowl. Cut the jalapeno in half, remove the seeds and dice. Dice the red onion and red bell pepper. Add the jalapenos, onions and bell peppers into the bowl along with the juice of 2 limes. Season with salt and pepper and mix together. Cover tightly with plastic wrap and refrigerate.
For the salsa: Peel the mango and cut into small chunks. Dice the tomatoes. Chop the white onion. Wash and chop the cilantro. In a bowl, mix the mango, tomatoes, onions and cilantro with the juice of 3 limes. Season with salt and pepper.
For the fish: Chop the fish into 1-inch cubes. In a mixing bowl, combine some cumin, garlic powder, jerk spice, salt and pepper to your taste. Stir in the lime juice. Add the fish and let marinate for a few minutes.
Heat some olive oil in a saucepan over medium heat.
Place the fish in the hot pan and allow it to cook for 2 minutes. Add the wine. Cook for another 4 to 5 minutes, and then set aside. Place 2 tablespoons fish on a warm tortilla and garnish with some salsa, guacamole and yogurt. (Or assemble tacos as desired.) Serve with the quinoa on the side.
Avoid red snapper and look for grey or pink snapper or black or red grouper.
Recipe courtesy of Jeffrey Kochman, 2012