So I have been getting questions about some of my recipes from friends. Many of them are Gluten Free by design but some I have tweaked to now be GF.
I am going to start listing some in a few topics like Fish, Meat, Apps, Quick Bites and Pizza.
1. Salsa Fish: This works well with a thick filet, I have used Opa and Swordfish. I will lightly coat the filet with Olive Oil Salt and Pepper. You can pan fry it or grill it. If you grill it the grill needs to be super clean and oil the grates (I use half an onion dipped in oil to season the grill).
For the salsa I will cut up onion (red or white), tomato (cut out the inners so you have the skin and meat), cilantro, mango or pineapple (or both) and season with salt and lime juice. This can be made an hour ahead to better meld the flavors.
I will squeeze a bit of fresh lime juice over the fish then top with the salsa before serving.
2. White fish filet Meuniere
This is a really easy recipe to make and tastes great. Although known as Sole Meuniere I have made it with trout, tilapia but any white fish filet will work.
Heat a pan with oil. Season the filet with salt and pepper and then drege it in any GF flour. You can use almond flour, corn flour, garbanzo bean or even skip the flour all together.
Sear both sides. If you are making more than one or two servings you can keep the filet's warm in the oven on a baking sheet.
Using the same pan pour off the excess oil. Melt some butter and season with salt and pepper. Squeeze in the juice of a half a lemon and throw in a bit of chopped parsley. The butter should be nice a brown and nutty and then pour over fish and serve.
3. Halibut over Cauliflower ( I adapted this from a recipe of Chef John Besch)
Roast a head or two of cauliflower over the grill until it has a bit of char. Rough chop it and saute in pan with EVOO until soft. Pour in chicken or veg stock and simmer. Use immersion blender to blend until smooth, add a bit of cream, salt and pepper to taste. It should be the consistency of mashed potatoes.
In a second pot put on some beef stock and reduce in half.
Season the Halibut with salt and pepper and cook over the grill or broiler.
Sauté some onions and orange peppers in EVOO with salt and pepper.
To serve: Plate the cauliflower puree in the center. Place Halibut filet on top. Top Halibut with the sauteed onions and peppers. Spoon the reduced beef broth around the puree on the plate and serve.
This one takes a bit more time but it is a real crowd pleaser.
4. Fish with Lemon Caper Sauce
You can use Tilapia, Snapper or any thin white fish filet.
Lightly drege it in some GF Flour (almond works well, but you could use rice flour too) that is seasoned with salt and pepper. Fry both sides to a nice golden brown.
If you are making a lot you can keep it warm on a baking sheet in the oven.
Add a teaspoon more oil to the pan and saute some minced garlic and brown. Add a tablespoon of capers (careful, they will pop and sizzle). Add the juice from one lemon. Add salt and pepper to taste then toss in a 1/4 cup chopped parsley. Pour a bit over the fish and serve.
The Un-Gluten Guy