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Black Cod With Quinoa And Kiwi Salsa

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1 cup quinoa

1/2 cup distilled white vinegar

2 tablespoons agave syrup

1/2 teaspoon red pepper flakes

coarse salt

6 kiwis, peeled, quartered lengthwise, and thinly sliced crosswise

1 bunch scallions, cut crosswise into 2-inch pieces, then slivered lengthwise

4 skinless black cod fillets (6 to 8 ounces each)

2 tablespoons green curry paste

cilantro sprigs, for garnish

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