Any Fish
Back to School Italian Style Fish Tacos
French Fish
Zucchini Chickpea Fish Cakes
Back to School Italian Style Fish Tacos
Ingredients
- 2 firm fish fillets (haddock, cod or sablefish),
- 1 tomato, cut into very thin strips
- ½ small red onion, cut into thin wedges
- 1 medium zucchini or yellow squash, sliced (optional)
- Ricotta cheese
- Fresh garlic and basil
- 1/4 cup natural gluten free Italian Dressing
- Spinach or Tomato Basil wraps/tortillas (I used a gluten free brand)
- Black pepper and sea salt to taste
- Olive oil
Directions
- Marinade your fish in the dressing for 10 minutes. Then Grill or Broil for 12 -15 minutes. Make sure not to overcook.
- Chop your ingredients and add to a skillet with garlic, black pepper, and sea salt if desired.
- Sautee with a little olive oil until almost cooked, and then add in your fish. Stir it all together until everything is cooked.
- Scoop into tortilla wraps and top with ricotta cheese and red pepper flakes.
Author: Lindsay Cotter
French Fish
Ingredients
- 1 fillet fish per person (I use salmon or Haddock)
- 1-tbsp dried or fresh grated lemon zest or lemon juice
- 1 tbsp. herbs de Provence per fish.
- course black pepper
- sea salt
- olive oil
- (optional- red pepper flakes)
Directions
- Pre Heat your oven to 400F. While that this warming, coat each fillet with 1 tbsp olive and sprinkle the herbs and season over each fish. I usually use a pinch or two of sea salt and black pepper on each as well.
- Place fish in oven safe dish for 15 minutes or 10 minutes per inch of thickness. I usually check around 10 minutes if it’s a light fish.
- Garnish with red pepper flakes if you want more spice!
Author: Lindsay Cotter
Zucchini Chickpea Fish Cakes
Ingredients
- 1 can of chickpeas, drained
- 1/8 cup of olive oil for mixing
- 3 cups (or around 12- 14 oz) of cooked fish that's chopped (Haddock, Salmon, or Cod)
- 1-2 large zucchini, grated or chopped
- 1 small onion, diced
- 2 tsp minced garlic
- 1 handful of fresh basil, finely chopped
- 1/2 tsp of sea salt
- 1 tsp of chili pepper flakes
- lemon juice (optional)
- gluten free flour and almond meal coating
- oil or butter for frying
- plain or red pepper hummus for topping
Directions
- Place chickpeas in a blender or food processor and add in your 1/8 cup of your olive oil. Mix or puree until mixture is some what smooth. Then pour into a bowl. chickpeas.
- Place chickpeas in a blender or food processor and add in your 1/8 cup of your olive oil. Mix or puree until mixture is some what smooth. Then pour into a bowl. chickpeas.
- Next, add in your cooked fish, chopped zucchini and veggies, and other spices/herbs. Mix well with hands.
- Roll the mixture into small patties and on a dish in the fridge. They will need to stay in there for about 30 minutes. This is because there are no eggs in the mix so patties/cakes need longer to set.
- Remove patties from fridge and then coat the outsides with both gluten free flour and a little bit of almond meal. You can use bread crumbs if you don't have almond meal.
- Heat your skillet and add a little oil for frying (about 1 tablespoon) then fry cakes on both sides till they brown. If they seem moist, then pat them with a paper towel and then fry a little long or bake at 350 for 5-10 minutes more.
- Place on bed of salad, add a little bit of lemon juice (if desired) and then top with hummus.