Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Pan-Seared Tilapia Fillets (Gluten-Free)

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

    Celiac.com 06/14/2016 - This recipe for simple pan seared Tilapia filets is one of my favorites. It's a snap to make, and easy to pair with your favorites to deliver a tasty, memorable meal.

    Ingredients:

    • 4 (4 ounce) fillets tilapia
    • 1 cup ground Rice Chex cereal
    • 1 tablespoon olive oil
    • 2 coves garlic, as desired
    • 2 tablespoons unsalted butter, melted
    • salt and pepper to taste



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Grind Rice Chex in a blender or crush finely in a plastic bag. I like mine very finely ground, almost powdered. Pour into a bowl and set aside.

    Rinse tilapia fillets in cold water and pat dry with paper towels.

    Season both sides of each fillet with salt and pepper.

    Place the ground Rice Chex in a shallow dish; gently press each fillet with the ground Rice Chex to coat and shake off the excess.

    Heat the olive oil in a skillet over medium-high heat. Add garlic, as desired, sauté momentarily, then add the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side.

    Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - its wonderful + extra 2 eggs
    Crumbled smoked bacon (leave it out if you like)
    1/8 teaspoons cayenne
    ¼ teaspoons dry mustard
    2 - 3 Tbsp cream
    2 teaspoons lemon juice
    ¼ teaspoons Cajun spice
    salt
    pepper
    Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until b...

    Scott Adams
    This recipe comes to us from Jan Ryan.
    2-10 oz. package gluten-free elbows
    1-10 oz. package frozen, chopped spinach, cooked
    Double the gluten-free cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You dont need the whole can of evaporated. Milk, just ½ C. So add 2% milk to remaining evaporated milk in can to refill can)
    One 12 oz. can solid white tune (gluten-free)
    Salt & pepper to taste
    Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbaras Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered....

    Scott Adams
    This recipe comes to us from Valerie Wells. My best chicken jambalaya, yet. Jambalaya making is an art. In the little town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I grew up, the locals work all their lives to perfect their own jambalaya recipe(s). These recipes are closely guarded family secrets. Theres a cook-off every summer at the "Jambalaya Festival." The winner is crowned Jambalaya King or Queen for the year and is privileged to be the official jambalaya cook for all the towns official functions. Ive been working on my own recipe for about ... well never mind how long!
    I hope youll enjoy my latest version of chicken...

    Laurie Levene-Whitehill
    Before I was diagnosed with celiac disease my favorite dish to orderin a seafood restaurant wasFried Filet of Sole. I've tried numerous times to come up with a gluten-free version. Invariably the coating would always come off. I think I've finally come up the solution so the coating sticks.
    Ingredients:
    1 cup orange juice
    2 cups Gluten Free Mighty Tasty Hot Cereal by Bob's Red Mill
    2 tablespoons earth balance natural buttery spread
    1 small Vidalia onion cut into small pieces
    2 teapoons Mrs. Dash Tableblend
    Directions:
    Pourthe cup of orange juice into a gallon baggie then add all the fish,close the top of bag and set aside into...