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...
Avocado is one of my all time favorite things to eat. Many people don't realize that the avocado, like the tomato is a fruit. Maybe that explains why summer is the very best time get fresh, California avocados. In addition to eating avocado as guacamole, or as a side with burgers, salads, and the like, I am always on the lookout for a new way to enjoy one of my favorite summertime treats. This version of chilled avocado soup uses avocado, chicken broth, cream, and coriander to create a rich, creamy soup that is served chilled, and which makes for a perfect dish for dinner on a warm summer evening.
Ingredients:
3 Hass avocados, peeled and pitted
1 tomato, peeled, seeded and diced
1 tablespoon shallots, chopped
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream...
I'm a sucker for traditional guacamole. But, believe it or not, I know a number of people who don't like onions, and a few who don't like tomatoes, so making traditional guacamole is out of the question for them.
If you know anyone who likes avocados, but shies away from traditional guacamole, try this.
This simple and quick recipe makes a great dip to serve with tortilla chips, and has won over even my pickiest friends.
Ingredients:
1-1½ ounces of Cotija cheese
1 or 2 ripe Avocados
1 lemon or lime wedge
1 or 2 sprigs of cilantro, optional
6-8 ounces of good tortilla chips
Directions:
Slice and dice avocados and place into a bowl.
Squeeze lemon or lime juice over avocados. This will help to keep them from turning brown in the unlikely event that the bowl does ...
Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans.
For the Salsa:
2 shallots
1 jalapeño pepper, quartered and seeded
2 garlic cloves, peeled
1 large tomato, chopped
2 avocados, peeled, seeded and cut into chunks
1 teaspoon salt
1 tablespoon fresh lime juice
¼ cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp:
1½ pounds large or extra large shrimp, peeled and de-veined
1½ tablespoons olive oil
1 teaspoon chili powder
1 teaspoon sal y limon
dash cayenne pepper
For Serving:
8 - 10 six-inch corn tortillas
About 2 cups finely chopped cabbage
1 cup cilantro, chopped
Lime wedges
1 cup yogurt
1 ...
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