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  • Jefferson Adams
    Jefferson Adams

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

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

    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

    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 earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as 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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    This recipe comes to us from Valerie Wells.
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    Scott Adams
    This recipe comes from “Floridian” in the Gluten-Free Forum. Ingredients:
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    Jefferson Adams
    Okay, so fried foods aren't exactly a good model for the healthiest way to eat. I get that. However, being gluten-free has made me pretty much fried food-free, as well. So, when I discovered recently that crushed Rice Chex makes an amazing gluten-free coating for frying foods, the gloves came off. I've been breading and frying all of my old favorites.
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    ½ teaspoon salt
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    ½ teaspoon black pepper, to taste
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    ¼ teaspoon paprika
    ¼ teaspoon garlic powder
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    In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Cut catfish fillets into 3 inch strips and add to salt water.
    Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.
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    Step Two:
    Marinate fish fillets in a small bowl containing buttermilk, and a dash of salt and pepper. (About 30 minutes).
    In a large plastic bag, combine the cornmeal, crushed Rice Chex, ½ teaspoon salt, pepper, cayenne pepper, paprika, garlic powder, and thyme.
    Pull fish fillets from the buttermilk, a few fillets at a time, add to the cornmeal mix, and toss gently until fillets are evenly coated.
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    Step Three: Cook Fish
    In a Dutch oven or fryer, heat oil to 350°F. Use a slotted spoon to gently lower several pieces at a time into hot oil. Fry until golden brown, about 5 minutes. Fish will float when done.
    Make sure the fish cooks evenly on the outside. You can turn fillets once if necessary to make sure the outsides are evenly brown. Remove from hot oil to drain on paper towels.
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    Jefferson Adams
    Celiac.com 04/19/2016 - Blackened Redfish is a Cajun classic that can also be prepared quite nicely with the much easier to find Tilapia. This recipe delivers a tasty, flavorful version of blackened fish that pairs well with slow cooked red beans and rice. It's easy to make at the end of a long day. Just cook the fish and rice, and serve up the beans.
    Blackened Fish
    Ingredients:
    4 tilapia fillets 1 cup long-grain white rice 2 cups fresh flat-leaf Italian parsley 1 teaspoon grated lemon zest 3 tablespoons olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ¼ teaspoon cayenne pepper 2 tablespoons fresh lemon juice Kosher salt and pepper Lemon Wedges Directions:
    Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 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 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, if desired.
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    Cover and cook on low for about 8 hours, until beans are tender.
    Cook until beans reach a creamy texture.

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