Below are the pertinent deets on how to make this yummy and nutritious meal.
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| Fallen chip soldiers. |
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| Yummy fish crust! |
Ingredients:
FISH:
Corn chip crumbs (I used several bottom-of-the bag leftovers)- crushed in a food processor or with a rolling pin over the bag.
Taco Seasoning from TJ's (gluten free, nice and spicy!), which you'll mix into your crumbs. Do this based on your spice preference level. Mine is HIGH.
Thin white fish filets (I used Dover Sole)
2 whisked eggs
Lime, sliced.
KALE:
Bag of Kale (obviously. . .)
Garlic (chopped if you don't have a garlic press)
Olive oil
1/4 cup water or broth
QUINOA:
Lightly salted water!
Quinoa!
Basic directions:
Preheat oven to 400.
Boil water for quinoa (2:1 water:quinoa), then put your quinoa into the water. Complex.
Dry your fish, then dip in egg, coat in crumbs, and place on a parchment paper covered baking sheet.
Put the fish in your preheated oven, set a timer for 12 minutes (might take up to 14).
Heat olive oil in a large skillet, press in your garlic and give it a swirl.
Add your kale, stir, add 1/4 cup water and a lid.
Once your quinoa is nice and fluffy, and the timer goes off for your fish, turn off your burners and the oven, plate up your food (make it look nice!) and squeeze some lime over our fish. And. . . EAT!
This recipe is gluten and dairy free! Enjoy!
Sounds scrumptious! I can't wait to try it!
ReplyDeleteIt was really tasty! I would maybe add a little fresh cilantro or something on top of the fish, having had it. But I like a lot of herby goodness in my food and the other eaters liked it as it was! Enjoy and let me know if you make it!!
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