Striped Bass With Spicy Red Pepper Sauce and Quinoa Snap Pea Salad

Name: Striped Bass With Spicy Red Pepper Sauce and Quinoa Snap Pea Salad
Ingredients: 1 cup quinoa, rinsed; ¾ pound sugar snap peas, thinly sliced; 2 scallions, thinly sliced; 3 tablespoons olive oil; kosher salt and black pepper; 1 cup roasted red peppers (8 ounces), chopped; 1 teaspoon grated orange zest; 1 teaspoon sherry vinegar or red wine vinegar; ½ teaspoon crushed red pepper; 4 6-ounce skinless striped bass fillets or another firm white fish (such as halibut or tilapia); ¼ cup fresh cilantro leaves