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Celiac.com 10/29/2024 - Ceviche, a centuries-old dish with roots in Peru, is a culinary treasure that celebrates the bounty of the sea. Believed to have originated with the ancient Mochica civilization along the northern coast of Peru, ceviche has evolved over time, influenced by Spanish colonists who introduced citrus fruits like lime. Traditionally, ceviche was prepared by marinating fish in the juice of a local fruit, but today, it's made with fresh fish "cooked" in lime juice, reflecting the perfect balance of acidity, heat, and freshness. This gluten-free ceviche recipe stays true to the dish’s authentic roots while ensuring it's safe for those with gluten sensitivities. With a vibrant blend of marinated white fish, tangy lime, crunchy onions, and a hint of chili pepper heat, it’s a refreshing and satisfying dish that’s both healthy and delicious. Whether served as an appetizer or a light meal, this ceviche offers a taste of Peruvian coastal tradition in every bite. Gluten-Free Peruvian Ceviche Recipe Ingredients: 1 lb fresh white fish (like sea bass, snapper, or tilapia), cut into bite-sized cubes 1 cup freshly squeezed lime juice (about 8–10 limes) 1 small red onion, thinly sliced 1–2 fresh chili peppers (aji amarillo or jalapeño), finely chopped (adjust based on heat preference) ¼ cup fresh cilantro, chopped 1 garlic clove, minced 1 tsp salt (to taste) ½ tsp ground black pepper 1 small sweet potato, boiled and sliced (optional for serving) 1 ear of corn, boiled and cut into rounds (optional for serving) Lettuce leaves for serving (optional) Avocado slices (optional) Instructions: 1. Prepare the Fish: Start by selecting fresh, high-quality fish that’s safe for raw consumption. Use a sharp knife to cut the fish into small, even-sized cubes (about 1/2 inch). Place the fish in a glass or non-reactive bowl (avoid metal, as it can react with the lime juice and alter the flavor). 2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish cubes, ensuring they are fully submerged. The acidity from the lime juice will "cook" the fish by denaturing its proteins. Let the fish marinate in the refrigerator for 15–30 minutes, depending on the texture you prefer. Less time will result in a more tender, raw-like fish, while a longer marinade will make the fish firmer and more opaque. 3. Prepare the Vegetables: While the fish is marinating, thinly slice the red onion and finely chop the chili peppers, cilantro, and garlic. Rinse the onion slices under cold water briefly to reduce their sharpness, then pat dry. 4. Mix the Ingredients: Once the fish has marinated to your liking, drain most of the lime juice, leaving just a bit to maintain moisture and flavor. Add the onions, chili peppers, cilantro, minced garlic, salt, and black pepper to the fish. Gently toss the mixture to combine all the flavors evenly. 5. Chill and Serve: Let the ceviche chill in the refrigerator for another 5 minutes to allow the flavors to meld. Serve the ceviche on a bed of lettuce leaves, garnished with boiled sweet potato slices, corn rounds, and avocado slices for added texture and taste. Tips: Fish selection: Always choose the freshest fish available, and be sure it’s sushi-grade if possible. Freshness is key to a good ceviche. Spice level: Adjust the amount of chili pepper based on your spice tolerance. You can remove the seeds to make it milder or add more for a fiery kick. Serving: Ceviche is traditionally served as an appetizer or light meal, often accompanied by crunchy corn kernels or gluten-free tortilla chips for dipping. Why This Recipe is Gluten-Free: This ceviche recipe uses only naturally gluten-free ingredients like fresh fish, lime juice, vegetables, and herbs. By avoiding wheat-based soy sauces or thickeners, you ensure that this dish remains safe for anyone with gluten intolerance or celiac disease. Enjoy this vibrant, zesty gluten-free ceviche as a refreshing starter or main course!
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Celiac.com 10/22/2024 - Gorton’s has been a trusted name in seafood since 1849, and after 175 years, they’re still delivering high-quality seafood to families across the nation. With roots in Gloucester, Massachusetts, Gorton’s is a brand synonymous with responsibly sourced fish and innovative products. Their Hook Line and Savor brand has recently launched one of their latest additions, the Gluten Free Everything Crusted Cod, which is a delicious option for seafood lovers, especially those following a gluten-free diet. Gorton's Hook Line and Savor brand emphasizes sustainability, inclusivity, and community. Committed to being ocean-friendly, they source seafood responsibly in partnership with the New England Aquarium and the Marine Stewardship Council. They prioritize being family-friendly and allergy-friendly, offering high-quality seafood free from common allergens like gluten, dairy, and nuts. Additionally, Hook Line and Savor supports food banks by donating 5% of profits from every box sold to SeaShare, ensuring nutritious seafood reaches those in need. This brand strives to make seafood accessible and enjoyable for everyone while caring for the planet. Gluten Free Everything Crusted Cod The Gluten Free Everything Crusted Cod is a fresh, exciting addition to Hook Line and Savor’s lineup. This product features wild-caught, responsibly sourced cod fillets, coated in a delightful gluten-free breading inspired by everything bagel seasonings. If you're familiar with the iconic flavors of an everything bagel—poppy seeds, garlic, and onion—imagine that delicious combination layered over tender, flaky cod. The gluten-free bread crumb coating is surprisingly authentic and rivals traditional breaded fish, making it an excellent option for the entire family—kids will love it too, and especially those who miss enjoying crispy, breaded seafood. What stood out to me the most when trying this product was the perfect balance between the crispy crust and the soft, moist cod inside. The fillets come in generous portions, and with a box weighing over a pound and a half (1 lb. 11.9 oz), you get plenty of value for your money. Each bite offers a satisfying crunch followed by the delicate, tender flavor of fresh-tasting cod. The everything seasoning adds a nice touch of complexity to the flavor profile without being overwhelming. Easy Preparation and Versatility One of the best things about Hook Line and Savor’s Gluten Free Everything Crusted Cod is how easy it is to prepare. The product comes with both air fryer and oven cooking instructions, and it takes only 20 to 30 minutes from freezer to plate. I found that using the air fryer resulted in an even crispier crust, but the oven method worked just as well for a hands-off approach. It’s a perfect meal option for busy nights when you want something delicious without a lot of fuss. The convenience doesn’t stop at preparation. This cod pairs beautifully with a wide range of sides, whether you’re in the mood for roasted vegetables, a light salad, or even a side of fries. I enjoyed mine with some roasted sweet potatoes and a simple coleslaw, and it was a hit with the whole family. A New Gluten-Free Favorite What makes this product even more special is that it is completely allergen-friendly—certified gluten-free by GFCO, as well as milk-free, egg-free, and non-GMO. For those of us with dietary restrictions, it’s always a relief to find a product that doesn’t sacrifice taste or texture. Hook Line and Savor’s has managed to create a gluten-free option that tastes just as good (if not better) than traditional breaded fish fillets. Beyond the taste, Hook Line and Savor also stands out for their commitment to community. They work closely with organizations like SeaShare, a non-profit that helps make high-quality seafood more available at food banks. It’s heartening to know that this company is not only making delicious products but also giving back to those in need. Final Thoughts All in all, Hook Line and Savor’s Gluten Free Everything Crusted Cod exceeded my expectations. The combination of crispy, flavorful breading and tender, flaky cod makes for a satisfying meal that doesn’t feel like a compromise in any way. Whether you follow a gluten-free diet or not, this product is a fantastic addition to any seafood lover’s freezer. Hook Line and Savor’s has once again proven that they can deliver high-quality, great-tasting seafood while keeping dietary needs in mind. If you’re looking for a gluten-free fish option that’s packed with flavor and easy to prepare, Hook Line and Savor’s Gluten Free Everything Crusted Cod should be at the top of your list. It’s a delicious, hassle-free meal that brings the taste of the sea to your table—perfectly seasoned and wonderfully satisfying. Gluten Free Everything Crusted Cod is currently available at all Sam's Club locations. Visit their site for more info.
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Boosting Satiety with Healthy Fats in a Gluten-Free Diet
Scott Adams posted an article in Autumn 2024 Issue
Celiac.com 07/11/2024 - For individuals with celiac disease, managing hunger and achieving a balanced diet can be challenging. While the primary treatment for celiac disease is adhering to a strict gluten-free diet, incorporating more healthy fats can play a crucial role in enhancing satiety and overall nutrition. Fats digest more slowly than carbohydrates and proteins, providing longer-lasting fullness. Here are five effective and healthy ways to increase fat intake in a gluten-free diet. Adding Avocado Avocados are rich in healthy monounsaturated fats and fiber, making them an excellent addition to a gluten-free diet. Including avocado in your meals can help you stay full longer and provide essential nutrients like potassium and vitamins E and C. Salads: Add sliced avocado to your salads for a creamy texture and a boost of healthy fats. Gluten-Free Toast: Spread mashed avocado on gluten-free toast for a satisfying breakfast or snack. Smoothies: Blend avocado into your smoothies for a rich, creamy consistency and added nutritional benefits. Using Extra Virgin Olive Oil Extra virgin olive oil is renowned for its heart-healthy monounsaturated fats and antioxidant properties. It can be easily incorporated into various dishes to enhance flavor and nutritional value. Salads: Drizzle extra virgin olive oil over your salads as a dressing. Vegetables: Toss roasted or steamed vegetables with olive oil for added flavor and satiety. Cooking: Use olive oil as a cooking oil for sautéing vegetables, meats, or gluten-free grains. Including Nuts and Seeds Nuts and seeds are packed with healthy fats, protein, and fiber, making them an ideal snack or meal addition for those following a gluten-free diet. They provide sustained energy and help keep hunger at bay. Snacks: Keep a handful of almonds, walnuts, or mixed nuts as a convenient snack option. Meals: Sprinkle chia seeds, flaxseeds, or sunflower seeds over salads, yogurt, or oatmeal for added crunch and nutrition. Baking: Use ground nuts and seeds in gluten-free baking recipes to enhance the nutritional profile of your treats. Eating Fatty Fish Fatty fish like salmon, mackerel, sardines, and trout are rich in omega-3 fatty acids, which are beneficial for heart health and inflammation. Including these fish in your diet can significantly boost your intake of healthy fats. Main Dishes: Prepare grilled or baked salmon for a delicious and nutritious main course. Salads: Add canned sardines or smoked trout to your salads for a protein and fat boost. Snacks: Enjoy mackerel on gluten-free crackers as a filling and nutritious snack. Choosing Full-Fat Dairy Full-fat dairy products provide more satiety compared to their low-fat counterparts, thanks to their higher fat content. They are also a good source of calcium and other essential nutrients. Yogurt: Opt for full-fat yogurt instead of low-fat versions for breakfast or snacks. Cheese: Include moderate amounts of full-fat cheese in your meals, whether in salads, sandwiches, or as a snack. Milk: Use full-fat milk in your coffee, smoothies, or cooking to add richness and nutrition. The Role of Fats in Satiety Fats are digested more slowly than carbohydrates and proteins, which helps maintain a feeling of fullness for longer periods. They play a crucial role in the production of satiety hormones such as leptin, which signal to the brain that you are full. Additionally, fats provide a concentrated source of energy, meaning even small amounts can significantly contribute to the feeling of being satiated. Benefits of Healthy Fats in a Gluten-Free Diet By incorporating these healthy fats into a gluten-free diet, individuals with celiac disease can manage hunger more effectively and achieve better overall nutritional balance. Healthy fats contribute to: Longer-lasting Fullness: Reducing the frequency of hunger pangs and the need for frequent snacking. Nutrient Absorption: Enhancing the absorption of fat-soluble vitamins such as vitamins A, D, E, and K. Heart Health: Providing beneficial fatty acids that support cardiovascular health. Inflammation Reduction: Offering anti-inflammatory properties that can be particularly beneficial for those with autoimmune conditions like celiac disease. Conclusion For those managing celiac disease, integrating healthy fats into a gluten-free diet can be a game-changer. Not only do these fats help keep you full longer, but they also support overall health and well-being. By adding avocados, using extra virgin olive oil, including nuts and seeds, eating fatty fish, and choosing full-fat dairy products, individuals can enhance their dietary satisfaction and nutritional intake. This approach not only aids in managing hunger but also promotes a balanced and healthful diet, contributing to better management of celiac disease and improved quality of life. -
Celiac.com 05/04/2023 - With mango season upon us, here's a great way to turn some corners with mangos. Fresh fish lovers are going to love this recipe for ceviche, which is both colorful, and open to variation. Make sure the ingredients are completely fresh, and bask in the glory of the fresh flavors. Serve in martini glasses, with lime on the rim. Ingredients: 1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes ⅓ cup fresh lime juice ¼ cup fresh lemon juice ¼ cup tequila 3 jalapeño chili peppers, seeded and minced 1 mango - peeled, seeded and diced 1 green bell pepper, seeded and finely chopped ½ cup finely chopped Vidalia or other sweet onion ½ cup finely chopped red onion 1 yellow Manilla mango - peeled, seeded and diced ½ bunch chopped fresh cilantro ¼ cup chopped fresh parsley 1 teaspoon salt, or to taste Directions: Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1½ hours. After the ceviche has sat for 1½ hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
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Grilled Mahi Mahi with Summer Squash Salsa (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/19/2022 - Mahi Mahi is a great fish for the grill. This recipe pairs grilled mahi mahi with a simple, tasty salsa made with summer squash. It's a great way to enjoy the fruits of summer and the sea fresh from the grill. Ingredients: 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced ½ red onion, finely chopped ½ jalapeño pepper, minced (remove seeds for less heat) Juice of 2 limes ⅔ cup packed fresh cilantro (leaves and tender stems), chopped 1½ teaspoons ground cumin 1½ teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Directions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandolin. Transfer to a colander set over a bowl and toss with ½ teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeño, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Heat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish. -
Celiac.com 06/03/2022 - If you like fish, and you're looking for an easy, nutritious meal that turns dinner into a special occasion, then this sesame seared tuna is the dish for you. A dash of wasabi gives it a Japanese flair. Ingredients: 4 (6 ounce) Ahi tuna steaks ¼ cup gluten-free soy sauce 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon honey 2 tablespoons sesame oil 1 tablespoon rice wine vinegar ½ cup sesame seeds Gluten-free wasabi paste 1 tablespoon olive oil Fresh dill Directions: In a small bowl, stir together the soy sauce, dill, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press gently into the sesame seeds until the tuna is nicely encrusted. Let the steaks marinade at room temperature for about 30 minutes. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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Celiac.com 09/30/2020 - Looking for an amazing dish to help you turn some corners at your next cookout? These amazing fish tacos al pastor are just the ticket! Seasoned just like your favorite pork al pastor, these tacos are guaranteed to disappear and leave your guests clamoring for more. Ingredients: 3 pounds skinless striped bass, cut into 1-inch strips 10 guajillo chiles 3 morita chiles ½ cup fresh orange juice ¼ cup store-bought or homemade achiote paste 5 garlic cloves, divided ¼ cup plus 3 tablespoons fresh lime juice 1 tablespoon plus 1½ teaspoons kosher salt ½ red onion, finely chopped 1 habanero chile, finely chopped 2 cups finely chopped pineapple (from about ½ medium pineapple) 3 tablespoons chopped cilantro, plus whole leaves for serving Vegetable oil (for grill) 16 gluten-free corn tortillas Lime wedges (for serving) Note: Make pineapple salsa up to 4 hours ahead. Keep chilled. Directions: Boil guajillo and morita chiles and 1½ cups water in a medium saucepan. Cover, remove from heat, and let sit 30 minutes until chiles soften. Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 tablespoon salt, and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours. Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons cilantro, and remaining garlic clove, 3 tablespoons lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use. Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Place fish on the hot grill, leaving a few inches of space between each piece. Grill about 2-3 minutes, until marinade is dried and begins to caramelize and char. Use a fish spatula to release fish from grate, turn, and grill about 2-3 more minutes on second side, until charred, and flaky. When fish is charred and flaky, transfer to a cutting board and let rest 10 minutes. Grill tortillas until just beginning to char, about 30 seconds per side. Lightly smear each tortilla with reserved chile purée, and top with a piece of fish, a spoonful of pineapple salsa, and a pinch of cilantro, as desired. Serve with Spanish rice, re-fried beans, pico de gallo, and lime wedges.
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Celiac.com 09/28/2019 - A woman in the UK has launched a popular mobile gluten-free fish and chips eatery in response to her celiac disease diagnosis and gluten-free diet. After surviving a bout with cancer, Adele Radford wanted nothing more than to return to her normal life and enjoy her favorite foods. Alas, that was not to be, as she found that her fight with cancer had left her with celiac disease, which meant a major change in her diet. “It’s a little known fact that if you have cancer, it can kick off an an intolerance to gluten,” said Adele who was diagnosed with thyroid cancer eight years ago. But Adele's set-back could be a big plus for people who love good food, since Adele's solution to the challenge was to buy a pink mobile food van, affectionately named Pinky, and start serving what she believes to be Britain’s first mobile, gluten-free fish and chips. Tired of avoiding places she wanted to eat, but couldn't, Adele started "Made Without Gluten" with her partner Paul, who also survived a cancer scare a few years ago. “I think we are the only fully gluten-free fish and chip van in the country and it’s really popular," says Paul. “People queue for up to three quarters of an hour. A handful of people will be celiacs but the rest just seem to like the food," he adds. So far, reviews have been positive, and Adele and Paul are attracting plenty of regular customers, both celiac and non-celiac alike, for their tasty, crunchy fish and chips. One reviewer wrote that the gluten-free "batter is not just crispier, it’s positively crunchy. You can actually hear the crunch as you bite into it and see the flakiness of the batter." Best of luck to Adele and Paul's gluten-free fish and chips van! Read more and see some reviews of Adele and Paul's Mobile gluten-free fish and chips van at gloucestershirelive.co.uk
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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.
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Celiac.com 09/04/2018 - Want a tasty, simple, reasonably quick gluten-free dinner that is sure to satisfy? This recipe for salted cod and smashed potatoes is just the ticket. Add some arugula with a delightful vinaigrette, and you're home free. This recipe pairs smashed potatoes with slated cod, milk, garlic, and herbs for a big, gluten-free suppertime hit. Ingredients: 4 cod fillets, 4-6 ounces each 1½ cups whole milk 2 shallots, sliced 1½ teaspoons salt 1 teaspoon dried thyme 2 bay leaves 3 cloves garlic, crushed 1 pound red baby potatoes 2 tablespoons salted butter ¼ cup chives 1 ounce arugula pinch of salt pinch of cracked black pepper 2 teaspoons extra virgin olive oil Tomato and thyme vinaigrette: 5 ounces plum tomatoes ½ teaspoon thyme 1½ cups tomato juice 1 tablespoon sherry vinegar 2 pinches of salt 1 pinch of cracked black pepper Directions: For the vinaigrette, add all the ingredients in a blender and puree until smooth. Strain, and season to taste, and put aside. Rub the cod fillets with salt and set aside for 25 minutes. Place the potatoes in a pot, bring to a simmer and cook until tender. When potatoes are done, drain away the water, and place potatoes in a bowl. While still warm, crush the potatoes in the bowl, add the melted butter, salt, and the chopped chives. Run cod under cold water to rinse all the salt off. Place cod in a large saucepan with the cold milk, thyme, crushed garlic, sliced shallots and bay leaves. Bring to a simmer, cook for four minutes, remove and place on plate for serving. Place the potato just off the middle of the plate, place the cod on top and spoon over the dressing. Dress the rocket with the olive oil, salt and pepper, and add place beside the cod.
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