Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
INGREDIENTS
- 1 tablespoon Sriracha sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons nonfat Greek yogurt
- 1 pint cherry tomatoes
- 1 red onion diced
- 2 yellow squash sliced
- 2 zucchini sliced
- 2 fresh cilantro leaves
- 1/4 cup scallions cut
- 2 limes juiced
- 2 tablespoons blended olive-vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups quinoa cooked
