Donna's Coconut Crusted Sweet & Spicy Grouper Tacos and Sesame Oil Roasted Green Beans with Macadamia Nuts

Hello to All, I remain committed to using up items in my pantry and freezer and so created these dishes to use up fresh green beans and frozen grouper.  The beans were so flavorful that I had a hard time waiting until they were on my plate before devouring several of them!  The grouper stayed firm which made the tacos easier to handle.  As a bonus side dish, I mixed a half cup of sweet corn with my Gluten Free Millet, Quinoa and Rice recipe (see 6 December 2014 blog entry) and was pleased with the result as well.  I hope you have fun trying these recipes or creating your own!  Best, Donna:

Donna's Coconut Crusted Sweet & Spicy Grouper Tacos

Ingredients:

½ cup almond meal

¼ cup orange marmalade

¼ teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon red pepper flakes

Two 6-ounce grouper fillets

½ cup unsweetened flaked coconut

Gluten free corn tortilla shells

Lime wedges

Salsa

Method:

Preheat oven to 400 degrees F.  Line small baking pan with foil and cover with cooking spray.

Mix first 5 ingredients and spread on each fillet on all sides.  Press coconut into coating on all sides and place on foil in pan.  Bake for 15 – 20 minutes until fish is turns white and is flaky.

Place fish inside taco shell, squeeze with lime if desired, and top with salsa.

Serves 2.

Donna's Sesame Oil Roasted Green Beans with Macadamia Nuts

Ingredients:

1 pound green beans, washed, dried and stems removed

½ cup macadamia nuts, coarsely chopped

2 Tablespoons toasted sesame oil

½ teaspoon salt

¼ teaspoon pepper

Method:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Mix together all ingredients and place on pan.  Bake for 25 minutes.  Serve immediately.

Serves 4.

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