No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Grilled Fish with Beurre Blanc and Avocado Salsa Verde (Gluten-Free)


Grilled fish is healthy and easy to make

Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces.

Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout,
Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling.

To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables.

Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm.


Beurre Blanc Sauce

Ingredients:
1 to 2 shallots, chopped fine
1 cup white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons (6 ounces) cold unsalted butter, cubed
Salt and white pepper, to taste

Ads by Google:

Directions
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low.
Add the butter, one cube at a time, whisking first on the heat and then off the heat.
Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add  salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later.

A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out.

Salsa Verde

Ingredients:
3-4 ripe avocados
Juice of 1/2 lemon or 1 lime
¼ cup cilantro, chopped
2 cans Herdez salsa verde (7 ounces)

Salsa Directions:
Slice avocados into a large bowl.
Add juice 1 lemon or 2 lime.
Lightly mash and fold avocados
Add Herdez salsa verde.
Fold in cilantro.
Mix with a fork.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Ironic, We went entirely gluten-free in our home after 2016 for how bad my neurological , joints, mood gets now in addition to my former gi, skin, and other issues . My son shows signs of my early symptoms and voluntarily went off gluten, corn, and milk like me as he did his own food like di...

Funny though, my brother and I were just discussing this. He has celiac and both his son and him are gene positive. Both were TTG/EMA negative but never tested for DGP. My brother had damage on endoscopy. They have not scoped his son. He feels his son is symptomatic but not his daughter. I ...

It might generate based on traffic searches or posts etc. My guess. I read them and respond because I wasn't on here as a member in 2012. I only use to visit then. So it's new to me V. happy friday ?

Just saying her TTg was 0 & her IgA was 27 doesn't tell us anything. Every lab can have different values so we need the reference ranges not just the results. Can you look back at the lab report & get those & post them please? Did they tell you she MUST be eating gluten every single day unti...

When the doc did the endoscopy, did he take biopsies? How many? From what locations? Get your records!!!! If he didn't take biopsies for celiac disease then he can NOT say you don't have it. 99% of the time, villi damage can not be SEEN by the GI doc during the endoscopy. And yes, the doc has no ...