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Celiac.com 04/06/2019 - If you’re looking to add a bit of snap to your next meal, look no further. This simple recipe covers fresh tilapia or other firm white fish in a blend of herbs and spices. Give it a quick sear on each side, and call it dinner. Crunchy and spicy on the outside, tender and juicy inside. It’s sure to honor its roots and leave your hungry eaters satisfied. Yum! Ingredients: 4 tilapia, catfish, or redfish fillets 1 cup long-grain white rice 2 cups fresh flat-leaf parsley 1 teaspoon grated lemon zest 3 tablespoon olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ½ teaspoon onion powder ¼ teaspoon cayenne pepper 2 tablespoon fresh lemon juice 4 lemon wedges Kosher salt and black pepper Directions: Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and ¼ 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 black 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.
Blackening is a really fun way to cook fish. Nothing seems to beat the bold flavor that comes from a perfectly seared crust. Blackening fish on a cast-iron skillet creates intense heat and smoke so always work in a well-ventilated kitchen. The rub in this recipe is one of many variations on a classic Cajun rub and is also perfect for chicken, beef steaks, or even vegetables. You can mix it up by serving different fish; snapper and swordfish would also hold up really well. Serving fish with lemon not only cuts the intense flavor of the spices, but also gives the fish a refreshing bite. Ingredients: 4 firm catfish fillets, 6-8 ounces each ½ cup olive oil, plus extra for drizzling 1 large lemon, cut into 4 wedges 1 teaspoon dried thyme 1 teaspoon marjoram 1 teaspoon coriander 1 teaspoon garlic powder 1 tablespoon paprika 1 tablespoon ground red pepper 2 teaspoons cracked peppercorns 1 teaspoon coarse salt Directions: Combine all spices to create a rub and spread in a shallow pan. Set aside. Heat a large cast-iron skillet until very hot, about 5-10 minutes. Meanwhile, rinse and pat dry fish. Generously coat both sides of each steak with oil and lay in the spice mixture. Turn to thoroughly cover both sides. Place two steaks in the heated skillet over medium-high and drizzle lightly with oil. Cook for 3-4 minutes and turn. Drizzle with a little more oil and cook for an additional 2-3 minutes, depending on thickness of fish. Remove cooked fish. Add additional oil if necessary and repeat with remaining steaks. Serve with fresh lemon juice, one wedge per steak.
This recipe comes to us from Valerie Wells. One recipe serves 6. Skewer Ingredients: 12 (9") skewers 1 pound boneless skinless chicken breast, cut into 1 ½" pieces 1 (12 oz.) package gluten free smoked sausage 8 oz. medium shrimp, peeled & de-veined ½ cup butter 3 Tablespoons Tabasco sauce 2 Tablespoons gluten free mustard 1 teaspoon garlic powder 1 teaspoon dried oregano ½ teaspoon pepper Rice Ingredients: 2 tablespoons butter 1 red pepper, diced 2 ribs celery, diced 1 small carrot, diced 1 ½ cups rice 2 Tablespoons ketchup ½ teaspoon garlic powder (I used fresh minced) ¼ teaspoon dried thyme ½ teaspoon salt 1 can (14 ½ oz.) gluten free chicken broth. 1 cup water 1 bay leaf 2 Tablespoons chopped fresh parsley Skewer Directions: If using wooden skewers, soak in water 30 minutes before using. Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once. Rice Directions: In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.