April 12, 2017
Dinner, Main Dish, Fish,
Tilapia, Budget-Friendly, Kid Pleaser, Quick Meals, Weeknight Meals, Blender, Oven Bake, Stove Top, Spices more
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"We really liked this. I used tilapia (frozen) - the original recipe suggested flounder or cod. Made a few other changes too -- the way I made this is below (original recipe was in Cooking Light - May 2017)"
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper and then spray the paper with cooking spray.
In a skillet over medium high heat cook the quinoa, stirring occasionally for 3-5 minutes or until toasted. Remove from heat and let cool for 10 minutes. Transfer to a blender or food processor (I used a blender) and process for 20 seconds or until ground.
In a pie dish stir together the dry ingredients (flour - thyme and 1/2 teaspoon pepper). In a second pie dish combine the egg and milk. In a third pie dish put the ground quinoa.
Dredge fish pieces in flour mixture, shaking off excess, then in the egg mixture and finally in the quinoa, press to adhere and then place on the prepared cookie sheet -- repeat with all the fish pieces. Spray coated fish pieces with cooking spray.
Bake at 425 degrees for 13-17 minutes, turning once or until golden and cooked through.
To make the tartar sauce combine the remaining ingredients (mayo - dill and the remaining 1/4 teaspoon pepper) in a small bowl.
Serve sauce with the fish nuggets.
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