It is not all pies and Mac n’ cheese molded into giant mozzarella sticks around the Sidework househould. Most of the time I try to eat healthfully.

This dish evolved out of a Pescado Veracruzano that was on the menu at a restaurant I managed several years ago. The restaurant dish featured a seared fish filet atop a bed of rice surrounded by a rich broth packed with lime, onion, olives, oregano, and tomatoes. It was delicious.

So I took that idea and amped up the nutritional density by switching out the rice for quinoa and adding the ubiquitous Southern California hippie brassica du jour, kale. Thus the name, Pescado Los Feliciano, after the arty-crunchy LA neighborhood where I live.

The result is a forgiving dish that is sustaining yet light, comforting yet healthful. It comes together easily for a weeknight dinner but is impressive enough to serve for company. If you are overcoming a cold, dial up the lemon and garlic and let the steamy broth carry it into your bones. This truly is a go-to dish for me.

For a vegetarian version, I double the quinoa and turn it into fritters. Then serve an island of fritters in a rich vegetable stock.