Gluten Free Blackened Halibut

 

Gluten Free Blackened Halibut
 
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Gluten Free Blackened Halibut
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 to 3 pounds halibut, cut into serving sizes
  • olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon Badia ground cloves - gluten free
  • 1 teaspoon McCormick Chili Powder - gluten free
  • 1 teaspoon Badia Ground Allspice - gluten free
  • ½ lemon juice
  • canola oil
  • 2 teaspoons lemon zest
  • salt and pepper
Instructions
  1. Pat dry the halibut fillets then drizzle some olive oil. Season with salt, pepper, garlic, lemon juice, lemon zest, allspice, chili powder and ground cloves.
  2. Marinate for 15 minutes.
  3. Heat a nonstick pan to medium heat. Add a splash of canola oil the cook the fish about 3 to 4 minutes per side depending on thickness.
  4. Serve with roasted asparagus.

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Gluten Free Blackened Tilapia

Gluten Free Blackened Tilapia
 
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Gluten Free Blackened Tilapia
Author:
Recipe type: Main
Serves: 4
Ingredients
  • FISH
  • 4 tilapia fillets (from Costco)
  • McCormick Smoked Paprika - gluten free
  • McCormick Cayenne Pepper - gluten free
  • McCormick onion powder - gluten free
  • salt and pepper
  • McCormick garlic powder - gluten free
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • canola oil
  • TOMATO SALSA
  • 1 large tomato, diced
  • 3 green onions, sliced
  • ¼ of small red onion, diced
  • ¼ cup fresh cilantro, chopped
  • salt and pepper
  • 1 tablespoon olive oil
Instructions
  1. Season fish fillets with all the seasoning. Heat a cast iron pan or nonstick pan to medium high heat. Add a splash of canola oil. When it starts to smoke, add the fish and cook for 2 to 3 minutes per side. Transfer to a plate or platter.
  2. In a medium bowl, combine the salsa ingredients and season with salt and pepper.
  3. Top fish with the salsa. Serve

 

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G-Free Salmon with Mango Salsa & Roasted Carrots

 

 

G-Free Salmon with Mango Salsa & Roasted Carrots
 
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Gluten Free Salmon with Mango Salsa & Roasted Carrots
Author:
Recipe type: Main
Serves: 4
Ingredients
  • salmon fillets with skin
  • 1 bunch baby carrots, peeled and cut lengthwise
  • olive oil
  • canola oil
  • salt and pepper
  • McCormick Chili Powder - gluten free
  • McCormick garlic powder - gluten free
  • 1 ripe mango, diced
  • 1 jalapeno, seeded and minced
  • ⅓ cup chopped fresh cilantro
  • ½ lime juice
  • ¼ of small red onion, chopped
Instructions
  1. Preheat oven to 375 degrees F. Arrange the carrots in a single layer then drizzle some olive oil and season with salt and pepper. Roast for 30 minutes.
  2. Season fish with salt, pepper, chili powder and garlic powder.
  3. Heat canola oil in a nonstick pan to medium high heat. Cook the salmon skin down first for about 2 minutes then flip to cook the other side for few more minutes. Transfer to a plate.
  4. Combine, mango, red onion, cilantro, jalapeno, lime juice and drizzle some olive oil. Season with salt and pepper. Mix nicely.
  5. Place the roasted carrots on a platter. Top with salmon and the mango salsa. Serve

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Gluten Free Scallop Risotto with Asparagus

 

 

Gluten Free Scallop Risotto with Asparagus
 
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Gluten Free Scallop Risotto with Asparagus
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 pounds sea scallops
  • butter
  • olive oil
  • 2 packages Lundberg Family Farm Traditional Risotto - gluten free
  • 1 (32 oz.) Imagine Free Range Chicken Broth - gluten free
  • 1 garlic clove, minced
  • 1 medium shallots, chopped
  • fresh parsley, chopped for garnish
  • 1 bunch asparagus, thinly sliced diagonally
  • salt and pepper
Instructions
  1. Pat dry the scallops with paper towels. Season with salt and pepper.
  2. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a Dutch oven. Saute shallots and garlic for few minutes until soft then add the rice. Stir the rice for 3 minutes then add the broth slowly. Add the seasoning. (I only used 1 packet of the seasoning.) Cook on low for 20 minutes uncovered stirring occasionally. On the last 5 minutes of cooking add the asparagus and stir.
  3. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a pan. Sear the scallops about 1 minute per side.
  4. Place risotto on a platter, top with scallops and parsley. Serve

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Gluten Free Sweet and Sour Shrimps

 

Gluten Free Sweet and Sour Shrimps
 
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Gluten Free Sweet and Sour Shrimps
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 pounds wild caught jumbo shrimps, shelled and deveined
  • 1 cup pineapple, cut into cubes
  • 1 green bell pepper, sliced
  • 1 cup carrots, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons sugar
  • 4 tablespoons Marukan Rice Vinegar - gluten free
  • 2 tablespoons Hunts Tomato Paste - gluten free
  • 2 tablespoons San-J Tamari Soy Sauce - gluten free
  • 1 tablespoon Clabber Girls Cornstarch - gluten free
  • 3 tablespoons vegetable oil
  • salt and pepper
  • 1 (6 oz) Dole Pineapple Juice - gluten free
  • roasted peanuts (optional)
Instructions
  1. In a medium bowl, combine pineapple juice, sugar, soy sauce, cornstarch, tomato paste, rice vinegar. Stir to incorporate.
  2. Heat wok over medium high heat and add 1 tablespoon oil. Season shrimps with salt and pepper. Cook shrimps for few minutes until done and transfer to a plate and set aside.
  3. Add the remaining oil and saute the onions until soft about 3 minutes then add the ginger and garlic. Add the vegetables and the pineapple. Cook for for few minutes. Return the shrimps and pour the sauce mixture. Let simmer for 2 minutes. Done! Serve with rice.

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