Donna's Ocean Fish Tacos and Gorgonzola Quinoa Tabbouleh

Welcome!  With a fresh catch of ocean fish that Gary caught, I decided to make a simple coating that would not overpower the delicious whitefish and added a quick quinoa tabbouleh salad with a lemon dressing to supplement the meal.  I can't wait for him to get out on the water with his fishing pole again soon!  Best, Donna:

Donna’s Ocean Fish Tacos

Ingredients:

1 pound fresh ocean fish fillets (mackerel, sheepshead, etc.)

½ cup cornmeal

2 teaspoons Old Bay Seasoning

2 eggs, beaten

Salt to taste

Gluten-free corn taco shells

Four cheese Mexican blend cheese, grated

Toppings such as mango chutney, basil pesto or fresh tomato salsa

Method:

Preheat oven to 400 degrees F.  Mix cornmeal, Old Bay Seasoning and salt in large bowl, and place eggs in a separate bowl.  Dip fillets into egg and then into seasoned cornmeal.  Place fillets on cookie sheet that has been sprayed with cooking oil.  Bake for 12 minutes or until cooked through.  To heat taco shells, place on cookie sheet a few minutes before fish is done, and, if desired, turn the fish to brown evenly on both sides.

Place fish pieces into taco shells, add cheese and toppings, and serve immediately.

Serves 3 – 4.

Donna's Gorgonzola Quinoa Tabbouleh

Ingredients:

½ cup quinoa, rinsed

¾ cup hot water

Salt to taste

½ cup Marzetti’s Simply Dressed Lemon Vinaigrette

12 grape tomatoes, chopped

½ cup celery, chopped

2 green onions, chopped

2 Tablespoons fresh parsley, chopped

1 Tablespoon fresh basil, chopped

1 teaspoon dried mint (or 1 Tablespoon fresh mint, chopped)

½ cup gorgonzola cheese, crumbled

Method:

Mix quinoa, water and salt in rice cooker and cook until done.  Allow quinoa to cool at room temperature for 30 minutes.  Add dressing, mixing well.  Then add the remaining ingredients and refrigerate salad for at least 2 hours before serving.

Serves 3 – 4.

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