Trout UnParmesan

I love fish, and I especially love really fresh fish.  I also live in Utah, so really fresh fish here is usually trout for me.  Usually when I have trout in the house, it's lightly floured and pan fried.  On Sunday I was planning on making Chicken Unparmesan for dinner and had the thought that the trout would taste really good with this breading, so we tried it and it was delicious!  The picture below doesn't have the marinara sauce on, but we did eat it topped with marinara sauce (I just snapped a picture quickly as they came out of the pan).  My little one prefers to dip his in the marinara sauce, hence why they was none on top. :)

Trout Unparmesan
3/4 cup gluten free breadcrumbs
3/4 cup almond meal
2 teaspoons salt
1 teaspoon black pepper
1 teaspooon Italian seasoning
1 egg
2 tablespoons non-dairy milk
Olive Oil 
4-6 trout fillets
GF marinara sauce

Directions
In a bowl combine breadcrumbs, almond meal, salt, pepper, and Italian seasoning.  In a separate bowl combine the egg and milk. Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.  Dip trout in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with marinara sauce and enjoy.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Friday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, and Whole Food Fridays.

Bacon-Wrapped Grilled Shrimp

This is super easy and delicious...so delicious in fact that my little one ate it. :) Enjoy!

Bacon-Wrapped Grilled Shrimp

2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
~24 large raw shrimp, shelled and deveined
8 thin slices of bacon, cut into thirds

Directions
In a large ziploc bag, combine the lemon juice, oil, salt and pepper.  Add in the shrimp and mix it around to evenly coat each shrimp.  Allow to marinade for 10-15 minutes.

After the shrimp has marinaded, wrap a piece of bacon around each one.  Skewer the shrimp onto either metal skewers or soaked bamboo skewers and grill them on high for ~8 minutes, turning once halfway through.

This post is featured on Slightly Indulgent Tuesday, Gluten Free Wednesday, and Allergy Free Friday.

Pan-Fried Fish

I made this a while back and it was delicious, the coating was crispy, the fish perfectly flaky.  My kids refused to try it, but my non-fish-eating husband eat his entire piece...I'll take that as a success. :)

Pan-Fried Fish
adapted from BHG 

1 pound fresh or frozen (thawed) fish fillets, 1/2 to 3/4 inch thick (I used cod fillets)
1 egg, beaten
2 tablespoons water
1/4 cup cornmeal
1/4 cup GF flour blend or brown rice flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
canola oil for frying

Directions
1. Rinse fish and pat dry with paper towel.  Cut into 4 serving-size pieces, if necessary.  In a shallow dish combine the egg and the water.  In another shallow dish combine all of the dry ingredients. Dip fish into the egg mixture, then coat in the cornmeal mixture.

2. In a large skillet, heat 1/4 inch of canola oil.  Add half of the fish in a single layer, frying one side until golden, then turning and frying the other side until golden and the fish begins to flake when tested with a fork.  It should take about 3-4 minutes per side.  Drain on paper towels.

This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesdays.

Coconut Shrimp

So, my boys have never tried shrimp, as far as I know...so, I was a little worried that they would turn up their noses and refuse it.  I told them they had to eat least take a bite...and they loved it, huge success!

Coconut Shrimp

1 1/2 cups sweetened shredded coconut (you can used unsweetened, just add in ~1T sugar to the mix)
1/2 cup corn starch
1/2 teaspoon salt
1 egg
2 tablespoons water
20-24 fresh or frozen jumbo shrimp, thawed, peeled and deveined. (You can leave the tails on, I removed them so my boys wouldn't (a) get freaked out and (b) wouldn't accidentally eat them)
canola oil for frying

Rinse shrimp; pat dry with paper towels. Set aside.

Heat 2" of oil in a large pot to 325F.  While oil is heating combine coconut, corn starch and salt in one bowl and the egg and water in a separate bowl. Dip shrimp into the egg mixture, then coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp.

Fry the shrimp for a couple of minutes and drain on paper towels.

This post is featured on Allergy Friendly Friday.

Salmon Cakes

I used to cook these every once in a while before going gluten-free.  My husband is not a fan of fish, but he would eat these.  I made them last night and my little one loved them. My older one takes after his dad and does not like fish, but he at least tried it, and my husband wasn't home for dinner. :P  But my little one and I quite enjoyed these.

Salmon Cakes
1 14oz can salmon (drained and de-boned) or 14-16oz of fresh, cooked salmon
15 Glutino original crackers, crushed
1 teaspoon thyme
2 eggs
2 tablespoons minced onion
salt and pepper (I always eyeball this, sorry, I would guess about 1/2-1 teaspoon salt, and 1/4 teaspoon pepper)
Canola Oil

Mix ingredients together and split into 4-6 portions.  Shape into patties. Cover a bottom of a frying pan with oil and heat over medium to medium-high heat.  Cook patties in oil until golden brown on both sides.  Serve with tartar sauce.

This post is featured on Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays.

English-Style Battered Fish Fillets

Isn't strange that when you make this huge diet change some foods you think you can't live without, you realize you can, and you don't miss them, but others you suddenly crave?  I hadn't had fish and chips in ages, but this past week I had to have it.  I just knew if I made it I'd be the only one eating and everyone would be complaining; I'm the only real fish eater in the house. :(

Well, I said to heck with it, put it on the weekly menu, so I'd commit myself to it.  And I did it...and I was shocked. Both of my little ones tried it, my older son hates fish...so I wasn't surprised that he didn't like the fish, but he did like the batter on it.  My little one tried a few bites of both the fish and the batter, which he is usually the one that throws a tantrum when there's something new at the table.  So, yes, it wasn't much, but it was a success, a huge success when I tell you this:  My husband had three servings!  Yes, three!  Anyone who knows my husband, knows this is the real reason I was hesitant to make the fish, he is NOT a fish eater, okay he eats shrimp, but that's about it, and he ate three servings (and remember he's a gluten eater, too, so this is a double whammy)! And on top of that, I made onion rings, once again, I'm the only one in my family that likes onions.  The last time I made these, my husband ate a few, but my boys refused to try them.  This time, everyone loved them, and I didn't change a thing. :)  So, I hope your family enjoys this as well as we did. :)

 
One thing with the recipe below, I used only 2 cod fillets and had a ton of batter leftover, so I would recommend using more fillets (even if you have a small family, because you can freeze them, and then you're not wasting the batter).

 

English-Style Battered Fish Fillets
adapted from Tyler Florence


Canola oil, for deep frying
2 cup gf all-purpose flour blend or brown rice flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 1/2 cups club soda (12 oz)
1/2 cup gf all-purpose flour blend or rice flour, for dredging
3-4 (8-ounce) cod fillets, cut in 1/2 on an angle

Directions
1. Heat oil in a deep pot or deep fryer to  375F.

2. While oil is heat, combine the flour, baking powder, salt, pepper, and egg in a large mixing bowl. Pour in the soda water and whisk until smooth.

3. Spread the rice flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.

4. Fry the fish for 4 to 5 minutes until crispy and brown. Remove the basket and drain them on paper towels; season lightly with salt.


This post is featured on The Gluten-Free Homemaker's Gluten-Free Wednesdays

New and Improved Fish Sticks

So, tonight was my cooking night.  I was replenishing my freezer items that had run low, and one of them was fish sticks.  This recipe is so much easier than my last one, and really quite yummy, too.  I based it off an almond chicken strips recipe, and it worked out really well. I really like the egg white mixture for this recipe, it works really well...I may start using when I do all of my coatings.

Almond Fish Sticks

1/4 cup cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons chicken broth
2 egg whites, lightly beaten
1-2 cups almond meal
1 pound fish fillets (such as cod or tilapia), cut into 1/2" strips
canola oil

Directions
In a shallow bowl, combine the cornstarch, sugar, salt and sbroth until smooth. Gradually stir in egg whites. Place almonds in another shallow bowl. Dip fish in egg white mixture, then coat with almonds.
Heat 2-4 T oil in a large skillet over medium/medium-high heat, and cook fish sticks a few minutes on each side, until golden brown and done.

Gluten-free Teriyaki Marinade

I love teriyaki...chicken, salmon, beef, broccoli, anyway you have it, I like it.  So...here is my gluten-free version:

Gluten-free Teriyaki Marinade/Sauce

1/2 C gluten-free soy sauce (I use Coconut Aminos, if you can have soy, San-J Organic Tamari gluten free soy sauce is fantastic)
1/4 C vegetable oil
1 tsp ground ginger
2 tsp mustard
4 cloves garlic, minced
2 Tbsp brown sugar
1 lb meat (I used chicken this time)

Directions
Blend the soy sauce, oil, ginger, mustard, garlic and brown sugar together in a blender.

Put meat (I cut my chicken and beef into strips) in a large ziploc bag, cover with marinade (reserving a few tablespoons), and place in fridge.

For chicken or beef marinate 6-8 hours, for salmon marinate 2-3 hours.

Broil or grill for 8-10 minutes, basting every few minutes.

(I'm sorry, I forgot to take a picture, before we consumed it all...it really is that good.)

Fish Sticks

So, from the previous post you know I made fish tacos, well, I used the extra tilapia fillets to make fish sticks for my little one to eat at day care tomorrow (since that's on the menu).  I basically modified the chicken nugget recipe, but it seemed to work, it definitely tastes a lot better than store bought fish sticks.

Fish Sticks

1 Egg

Breading Mixture
1/4 c gluten-free corn flakes crumbs
1/8 c brown rice flour + a little extra for fish
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt or seasoning salt
pepper to taste

Fish Mixture
2-4 tilapia fillets, cooked.

Directions
1. Preheat oven to 400 degrees, grease a cookie sheet. Mix egg in a small bowl and set aside.

2. In another small bowl, mix together corn flakes or bread crumbs, flour, thyme, garlic powder, onion powder, salt, and pepper. Pour about 1/3 of the mixture on the edge of a plate.

3. Flake fish into tiny pieces and place in a bowl, add a little bit of the mixed egg and some flour and mash together until it binds well together.

4. Shape fish into finger-sized sticks. Roll in flour mixture on the plate.

5. Take each "floured" stick and dip it in the egg, then roll it in the bowl with the rest of the breading and place it on the cookie sheet.

6. Cook nuggets for 12-14 minutes, turning halfway through.
 

Fish Tacos

One of my favorite things in the world is the fish tacos from El Toro...but I can't eat those anymore since they use battered fish...but I can make my own...

Fish Tacos

4 tilapia fillets
1/3-1/2 head of cabbage shredded
1/4 C fresh cilantro chopped
1/3 C mayonnaise
3/4 C salsa (I made fresh, see below)
corn tortillas
lime wedges

Directons:
Season fish with salt and pepper and broil under high heat for 3-4 minutes on each side, or until done.

While fish is cooking combine mayonnaise and salsa to make a sauce.

Cut fish into pieces, place in corn tortillas and top with cabbage, cilantro and the salsa sauce, squeeze lime over top and enjoy!

Makes 4 tacos.


Fresh Salsa

4 C. fresh chopped tomatoes
1 large onion finely chopped
2 cloves garlic minced
1 jalapeno, seeded and finely chopped
1/3 C cilantro chopped
1 1/2 tsp cumin
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 tbsp lime juice

Directions
Mix all together and refrigerate.  Note: I actually blend up half of it in a blender to make more of a sauce (mainly because my family does not like chunks in their salsa) and I used the blended portion to make the sauce for the tacos.

I had leftovers of the mayonnaise/salsa sauce, cabbage, and the cilantro...so I made a Mexican-style coleslaw which will probably be my lunch tomorrow...

and I also had leftover salsa which will be consumed (mostly by me) over the next couple of days. :)

This post was shared on Real Sustenance's Seasonal Sunday