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Showing results for tags 'fish'.
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Celiac.com 05/04/2023 - With mango season upon us, here's a great way to turn some corners with mangos. Fresh fish lovers are going to love this recipe for ceviche, which is both colorful, and open to variation. Make sure the ingredients are completely fresh, and bask in the glory of the fresh flavors. Serve in martini glasses, with lime on the rim. Ingredients: 1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes ⅓ cup fresh lime juice ¼ cup fresh lemon juice ¼ cup tequila 3 jalapeño chili peppers, seeded and minced 1 mango - peeled, seeded and diced 1 green bell pepper, seeded and finely chopped ½ cup finely chopped Vidalia or other sweet onion ½ cup finely chopped red onion 1 yellow Manilla mango - peeled, seeded and diced ½ bunch chopped fresh cilantro ¼ cup chopped fresh parsley 1 teaspoon salt, or to taste Directions: Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1½ hours. After the ceviche has sat for 1½ hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
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Grilled Mahi Mahi with Summer Squash Salsa (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/19/2022 - Mahi Mahi is a great fish for the grill. This recipe pairs grilled mahi mahi with a simple, tasty salsa made with summer squash. It's a great way to enjoy the fruits of summer and the sea fresh from the grill. Ingredients: 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced ½ red onion, finely chopped ½ jalapeño pepper, minced (remove seeds for less heat) Juice of 2 limes ⅔ cup packed fresh cilantro (leaves and tender stems), chopped 1½ teaspoons ground cumin 1½ teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Directions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandolin. Transfer to a colander set over a bowl and toss with ½ teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeño, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Heat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish. -
Celiac.com 06/03/2022 - If you like fish, and you're looking for an easy, nutritious meal that turns dinner into a special occasion, then this sesame seared tuna is the dish for you. A dash of wasabi gives it a Japanese flair. Ingredients: 4 (6 ounce) Ahi tuna steaks ¼ cup gluten-free soy sauce 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon honey 2 tablespoons sesame oil 1 tablespoon rice wine vinegar ½ cup sesame seeds Gluten-free wasabi paste 1 tablespoon olive oil Fresh dill Directions: In a small bowl, stir together the soy sauce, dill, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press gently into the sesame seeds until the tuna is nicely encrusted. Let the steaks marinade at room temperature for about 30 minutes. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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Celiac.com 09/30/2020 - Looking for an amazing dish to help you turn some corners at your next cookout? These amazing fish tacos al pastor are just the ticket! Seasoned just like your favorite pork al pastor, these tacos are guaranteed to disappear and leave your guests clamoring for more. Ingredients: 3 pounds skinless striped bass, cut into 1-inch strips 10 guajillo chiles 3 morita chiles ½ cup fresh orange juice ¼ cup store-bought or homemade achiote paste 5 garlic cloves, divided ¼ cup plus 3 tablespoons fresh lime juice 1 tablespoon plus 1½ teaspoons kosher salt ½ red onion, finely chopped 1 habanero chile, finely chopped 2 cups finely chopped pineapple (from about ½ medium pineapple) 3 tablespoons chopped cilantro, plus whole leaves for serving Vegetable oil (for grill) 16 gluten-free corn tortillas Lime wedges (for serving) Note: Make pineapple salsa up to 4 hours ahead. Keep chilled. Directions: Boil guajillo and morita chiles and 1½ cups water in a medium saucepan. Cover, remove from heat, and let sit 30 minutes until chiles soften. Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 tablespoon salt, and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours. Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons cilantro, and remaining garlic clove, 3 tablespoons lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use. Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Place fish on the hot grill, leaving a few inches of space between each piece. Grill about 2-3 minutes, until marinade is dried and begins to caramelize and char. Use a fish spatula to release fish from grate, turn, and grill about 2-3 more minutes on second side, until charred, and flaky. When fish is charred and flaky, transfer to a cutting board and let rest 10 minutes. Grill tortillas until just beginning to char, about 30 seconds per side. Lightly smear each tortilla with reserved chile purée, and top with a piece of fish, a spoonful of pineapple salsa, and a pinch of cilantro, as desired. Serve with Spanish rice, re-fried beans, pico de gallo, and lime wedges.
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Celiac.com 09/28/2019 - A woman in the UK has launched a popular mobile gluten-free fish and chips eatery in response to her celiac disease diagnosis and gluten-free diet. After surviving a bout with cancer, Adele Radford wanted nothing more than to return to her normal life and enjoy her favorite foods. Alas, that was not to be, as she found that her fight with cancer had left her with celiac disease, which meant a major change in her diet. “It’s a little known fact that if you have cancer, it can kick off an an intolerance to gluten,” said Adele who was diagnosed with thyroid cancer eight years ago. But Adele's set-back could be a big plus for people who love good food, since Adele's solution to the challenge was to buy a pink mobile food van, affectionately named Pinky, and start serving what she believes to be Britain’s first mobile, gluten-free fish and chips. Tired of avoiding places she wanted to eat, but couldn't, Adele started "Made Without Gluten" with her partner Paul, who also survived a cancer scare a few years ago. “I think we are the only fully gluten-free fish and chip van in the country and it’s really popular," says Paul. “People queue for up to three quarters of an hour. A handful of people will be celiacs but the rest just seem to like the food," he adds. So far, reviews have been positive, and Adele and Paul are attracting plenty of regular customers, both celiac and non-celiac alike, for their tasty, crunchy fish and chips. One reviewer wrote that the gluten-free "batter is not just crispier, it’s positively crunchy. You can actually hear the crunch as you bite into it and see the flakiness of the batter." Best of luck to Adele and Paul's gluten-free fish and chips van! Read more and see some reviews of Adele and Paul's Mobile gluten-free fish and chips van at gloucestershirelive.co.uk
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Celiac.com 04/06/2019 - If you’re looking to add a bit of snap to your next meal, look no further. This simple recipe covers fresh tilapia or other firm white fish in a blend of herbs and spices. Give it a quick sear on each side, and call it dinner. Crunchy and spicy on the outside, tender and juicy inside. It’s sure to honor its roots and leave your hungry eaters satisfied. Yum! Ingredients: 4 tilapia, catfish, or redfish fillets 1 cup long-grain white rice 2 cups fresh flat-leaf parsley 1 teaspoon grated lemon zest 3 tablespoon olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ½ teaspoon onion powder ¼ teaspoon cayenne pepper 2 tablespoon fresh lemon juice 4 lemon wedges Kosher salt and black pepper Directions: Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and ¼ teaspoon each salt and pepper until finely chopped; set aside. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Brush the lemon juice over the fish, then coat in the spice mixture. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side. Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges.
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Celiac.com 09/04/2018 - Want a tasty, simple, reasonably quick gluten-free dinner that is sure to satisfy? This recipe for salted cod and smashed potatoes is just the ticket. Add some arugula with a delightful vinaigrette, and you're home free. This recipe pairs smashed potatoes with slated cod, milk, garlic, and herbs for a big, gluten-free suppertime hit. Ingredients: 4 cod fillets, 4-6 ounces each 1½ cups whole milk 2 shallots, sliced 1½ teaspoons salt 1 teaspoon dried thyme 2 bay leaves 3 cloves garlic, crushed 1 pound red baby potatoes 2 tablespoons salted butter ¼ cup chives 1 ounce arugula pinch of salt pinch of cracked black pepper 2 teaspoons extra virgin olive oil Tomato and thyme vinaigrette: 5 ounces plum tomatoes ½ teaspoon thyme 1½ cups tomato juice 1 tablespoon sherry vinegar 2 pinches of salt 1 pinch of cracked black pepper Directions: For the vinaigrette, add all the ingredients in a blender and puree until smooth. Strain, and season to taste, and put aside. Rub the cod fillets with salt and set aside for 25 minutes. Place the potatoes in a pot, bring to a simmer and cook until tender. When potatoes are done, drain away the water, and place potatoes in a bowl. While still warm, crush the potatoes in the bowl, add the melted butter, salt, and the chopped chives. Run cod under cold water to rinse all the salt off. Place cod in a large saucepan with the cold milk, thyme, crushed garlic, sliced shallots and bay leaves. Bring to a simmer, cook for four minutes, remove and place on plate for serving. Place the potato just off the middle of the plate, place the cod on top and spoon over the dressing. Dress the rocket with the olive oil, salt and pepper, and add place beside the cod.
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