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- Blackened Fish with Slow Cooked Red Beans and Rice (Gluten-Free)
Blackened Fish with Slow Cooked Red Beans and Rice (Gluten-Free)
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.
- 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
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.
Slow Cooked Red Beans and Rice
- 1 pound andouille sausage, sliced into rounds
- 1 large sweet onion, chopped
- 1 green bell pepper, chopped
- 1-2 tablespoon gluten-free red pepper sauce, to taste (optional)
- 8 cloves garlic, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon Creole seasoning, or to taste
- 6 fresh basil leaves, chopped
- 1 ham hock
- 4 cups cooked rice
Place the beans and water into a slow cooker.
Heat a skillet over medium-high heat.
Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings.
Add onion, green pepper, red pepper sauce and garlic to the drippings; cook and stir until tender, about 5 minutes.
Transfer everything from the skillet to the slow cooker.
Season the mixture with pepper and Creole seasoning.
Add the fresh basil leaves and ham hock.
Cover and cook on low for about 8 hours, until beans are tender.
Cook until beans reach a creamy texture.
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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.View all articles by Jefferson Adams
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