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  • Jefferson Adams

    Cajun-Style Blackened Fish with Green Rice (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Popularized by chefs like Justin Wilson, and Paul Prudhomme, this blackened fish and green rice are a New Orleans staple.


    Here the blackened talapia is served with grits instead of rice. Image CC--Edsel Little.
    Caption: Here the blackened talapia is served with grits instead of rice. Image CC--Edsel Little.

    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



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    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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