Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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
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
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.
3-4 ripe avocados
Juice of 1/2 lemon or 1 lime
¼ cup cilantro, chopped
2 cans Herdez salsa verde (7 ounces)
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.