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:

Cajun-style Blackened Fish with Herb Rice (Gluten-Free)

Celiac.com 04/23/2014 - I don’t eat nearly enough southern-style food, in general, and enough Cajun-style food in particular. One thing I crave is Cajun-style blackened fish.

Fortunately, it’s fairly easy dish to recreate at home. This recipe can be made with any good whitefish, like snapper or catfish, but is also good with fresh salmon. Pair it up with some rice, some greens, and a bit of gluten-free corn bread, and you’ve got the makings of a southern-style feast in your own kitchen.

Photo: CC--David ReberIngredients:

  • 4-6 Red Snapper, Catfish, or Salmon fillets, skinless
  • 2 cups white rice
  • 3 tablespoons paprika
  • 1½ teaspoons kosher salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3½ tablespoons unsalted butter
  • juice of 1 lemon
  • 1 11-ounce can corn kernels, drained
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 lemon, cut into wedges

Directions:
Heat oven to 400° F.

Prepare rice in advance, and keep ready.

Ads by Google:

In a medium bowl, combine the paprika, cayenne, thyme, onion powder, garlic powder, and ½ teaspoon of the salt.

In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.

Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.

Stir the corn, parsley, and remaining salt and butter into the rice.

Serve salmon and rice on plates with a garnish of parsley and lemon wedges.

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





Spread The Word







Related Articles



Comments




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




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

It is gluten free, and often featured at gluten free expos I have attended. It is quite trusted by the community to be free of most allergens. I personally make and sell my own artisan blends of almond butters and prefer those, But I have used sun butter as a tahini substitute in some recipes as I have a issue with sesame seeds. Oddly enough it is and non nutty enough to be mixed savory into things, made a funny dip using garlic and onion with it and served it as a spread. Been years since I did that.

Thank you all very much, I have an appointment with my dermetologist today to look at the rashes I am having because they resemble DH, so I am hoping, given my family history, and if it is the rash they may be able to diagnose me that way, I'll keep my results and bring it to a gastro whenever I can afford to see them. And regaurding the mri yes they did an mri and I did have a lesion on my mri but just one

The company that makes Sunbutter says it is completely gluten-free. Has anyone had a reaction to it? thanks,

The fallout continues from General Mills' recall of nearly 2 million boxes of Gluten Free Cheerios and Honey Nut Cheerios in 2015, which occurred after workers at a California plant accidentally loaded gluten-free oat flour into trucks that had been holding wheat flour, which contains gluten, and which then contaminated batches of "gluten-free" cereal produced with the grain from those trucks. In comments to the U.S. Ninth Circuit court, plaintiffs representing a proposed class of consumers claimed that a lower court had erred in dismissing their lawsuit on the grounds that the company's recall program made the claims baseless. View the full article