Gluten-Free Sesame Crusted Bluefish Sticks

Both Chris & I have distinctive nostalgia connected to bluefish. I’ll admit, I didn’t love it as a kid. I think we ate it for months on end (my Grandpa John was a fisherman for sport & gave us tons & tons of bluefish that he caught - I know freshly caught fish - I lived a ‘miserable’ childhood. What I would do for freshly caught fish on the regular now.)  Yesterday, while grocery shopping Chris came back from the fish counter with a grin & bluefish, so that’s what we had for dinner except I made it in a way that I’ve never had before: sesame crusted bluefish sticks. They're gluten free & don’t taste ‘fishy’ at all, in other words they were delicious. I really like the crunch that the sesame seeds offer. They taste great with my quick, rustic tartar sauce. If you're not a fish eater I dare you to try these & not like them.

Do you have any memories of bluefish? How do you make yours?

Fresh Herb & Fruit Chicken Salad

 

Chicken can get kind of monotonous so I'm always looking for new ways to make it.  I had some leftover grilled chicken in the fridge, so on a whim I chopped it up & added a bunch of fresh ingredients for a fresh & simple dinner.  How do you make your chicken without getting bored of it? Please share!

Salad Ingredients:

• 1 1/2 cups grilled chicken (cut into cubes)
• 1/2 english cucumber (cut into cubes)
• 1 carrot (shred with a box grater or make curls with a veggie peeler)
• 1 clove garlic (mince)
• 1 mango (cut into cubes)
• 5 mint leaves (chiffonade) 
• 5 basil leaves (chiffonade)
• 1 tablespoon sesame seeds
• 2 cups baby arugula

Dressing Ingredients:

• juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons crushed red pepper

Make it:

1. Toss all salad ingredient together in a bowl.
2. In a smaller bowl or measuring cup mix all dressing ingredients together.
3. Toss salad with dressing & serve immediately.