Lettuce Wraps with Quinoa and Fish

One of my favorite Vietnamese dishes of all time includes steamed white fish with glass noodles and black fungus (tastes better than it sounds, really) wrapped with lettuce and mint in rice paper.  So refreshing on a hot day.  I thought I'd mix it up a little, and here's what I came up with.

I used a nice sea bass fillet today, but you could use any firm fish (halibut, yellowtail, mahi mahi, etc.).  I also baked the fish today, but it's great grilled as well.

Lettuce Wraps with Quinoa and Fish


Ingredients:

• 1 pound sea bass fillet, cut crosswise into 1-inch strips
• salt & pepper to taste
• 1 tablespoon coconut oil
• 1/4 onion, chopped 
• 1 clove garlic, minced
• 1/4 cup crimini mushrooms, chopped
• 1/4 cup sweet red peppers, chopped
• 1 cup quinoa, rinsed
• 1.5 cups water
• lettuce leaves, washed and trimmed 
• avocado slices
• lemon wedges

Directions:

• Pre-heat oven to 350 degrees F.  Rub fish with a little olive oil, sprinkle with salt and pepper and bake for 17 - 20 minutes until done and flaky.
• While fish is baking, melt coconut oil in a small pot and stir in onion, garlic, mushrooms and sweet pepper.  Cook, stirring often, until veggies are fragrant and soft, about 2 minutes.  Add the quinoa, water and salt to taste (I added approx. 1/2 teaspoon).  Bring to a boil, then reduce to simmer and cook, covered, for 15 minutes.  Remove from heat and fluff with a fork.
• Lay the lettuce leaves out on a plate.  Fill each leaf with some of the quinoa mixture, then top with some fish and avocado.  Spritz with lemon.  Enjoy!