Gluten-Free Fish "Tacos"
a new recipe I was trying out because I ate pasta about 4 times last week 😅 but the gluten-free flour has given me more bloating and IBS symptoms than regular gluten.
They were DELICIOUS, but I think next time I'll stick to my local, stone-ground wheat flour, which NEVER gives me IBS or endo pain. Why???
As @bread_by_ed has incited more curiosities of how breads and grains vary by location, I've learned that grains in America naturally have more gluten than Italian grains. This partially explains why a lot of people in the US are more gluten-intolerant than in Italy, but more importantly, what big companies are adding to the gluten products to cut costs that are causing damage to americans' digestive systems. Emulsifiers, sugars, preservatives, etc...all reasons Americans are struggling so much to digest one of the first developed foods of human kind: bread. Pasta, bread, tortilla, Theplas, naan, pita, the list continues...recipes that have been around for millennia.
For that, it makes sense that the processed, store-bought gluten-free option gave me pain and discomfort. Instead of using my local, natural, nutrient-packed whole grain flour. Don't think that it's only accessible to me because I live here. There are local grain growers all around you!! All you have to do is search for them. However, if you have a gluten intolerance or not, I’m sure you’ll enjoy this flavor-packed recipe! (makes 8)
250g chickpea flour
50g olive oil
8 oz fresh local fish
splash white wine
1/4 bulb fennel, diced
1/4 white onion, diced
4-5 leaves long radicchio (Treviso radicchio), chopped
freshly squeezed lemon juice
pinch of salt
boil the beet in a pot with salted water until soft. Let cool, remove the skin, and puree it using an emulsion blender, food processor, or blender…or mash with a fork until smooth. In a large bowl, mix the beet with the flour, salt, water, and olive oil until a homogenous ball of dough. Work the dough until smooth and slightly elastic, adding more olive oil if necessary. Let rest for 20 minutes. Roll the shapes of the “tacos” using a rolling pin or wine bottle.
In a large pan, saute the onion, fennel and olives with olive oil. Season the fish with salt, freshly crushed pink peppercorn, and olive oil by rubbing the herbs and spices into the crevices. Add to the pan on high heat to sear the fish on all sides. Add the white wine and let evaporate. Turn down the heat of the pan, cover loosely, and let simmer for 10 minutes.
Cook the “tacos” on an iron skillet or pan until golden, about 2 minutes per side. Mix the chopped radicchio with a little lemon juice, olive oil, and fresh parsely.
Arrange all ingredients in your “tacos,” and enjoy! Buon appetito :)