Ingredients
- 1 cup dry quinoa
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon thyme (original recipe says to use dried -- I used fresh - maybe about 1 teaspoon)
- 3/4 teaspoon pepper
- 1/4 cup fat-free buttermilk (I used skim milk with a bit of lemon juice added to sour the milk)
- 1 egg
- 1 pound tilapia fish (or use your favorite white fish, cut into 1 inch pieces)
- 1/4 cup mayonnaise
- 1/4 cup low-fat sour cream (original recipe said to use greek yogurt -reduced fat)
- 2 tablespoons chopped dill pickles
- 1 tablespoon white wine vinegar
- 1 teaspoon dill, chopped (I skipped the dill)
How to Make
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Step 1: Preheat oven to 425 degrees F.
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Step 2: Line a baking sheet with parchment paper and then spray the paper with cooking spray.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
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Step 6: Bake at 425 degrees for 13-17 minutes, turning once or until golden and cooked through.
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Step 7: To make the tartar sauce combine the remaining ingredients (mayo - dill and the remaining 1/4 teaspoon pepper) in a small bowl.
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Step 8: Serve sauce with the fish nuggets.
We hope you enjoy this recipe!
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