Tag: gluten free seafood

Gluten Free Shrimp Scampi

Sometimes you have a meal in a restaurant, and it just sticks in your mind until you finally take the time to recreate it at home.  This is one of those meals.  I love seafood pasta and Shrimp Scampi has to be at the top of my list for all-time favorites.

Did you know this dish is super-fast and easy to prepare?  Yes, a five-star dinner that is quick enough to make on a weeknight!

Dinner for two

This post contains affiliate links.

Ingredients:

  • 2 garlic cloves, sliced thin
  • 1/8 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 cup (about half of a 14.5 oz. can) fire roasted diced tomatoes
  • 1/2 lb. large shrimp, peeled and deveined
  • 1/2 tsp. sea salt
  • 2 tbsp. white wine
  • 2 tsp. lemon juice
  • 2 tbsp. unsalted butter
  • 4 oz. gluten free spaghetti
  • 2 tbsp. shaved Parmigiano Reggiano
  • 1 tbsp. chopped Italian parsley

Preparation:

Heat the olive oil in a nonstick deep skillet or Sauteuse Pan.  Add the sliced garlic and red pepper flakes.  Cook for 30 seconds.

Add the tomatoes, salt, and wine.  Simmer 10 minutes.  Heat a large pot of salted water for the spaghetti and bring to a boil.  Add the spaghetti and set your timer for 1 minute less than the package directions.

When you have 8 minutes to go on the spaghetti, add the shrimp to the sauce with the lemon juice.  Cook for 3 minutes then turn to finish.

Drain the spaghetti and add it to the pan with 2 tbsp. unsalted butter.  Cook for 1 minute longer to marry the flavors.

Transfer to a serving bowl and garnish with fresh Italian parsley and shaved Parmigiano.

Notes ♪♫ I know the food police will say that combining cheese with seafood flies in the face of Italian culinary tradition.  But when I had this dish at a restaurant, it came topped with Parmesan shavings and let me tell you it was out of this world!  Use the good stuff, real Parmigiano Reggiano, shaved fresh right before serving.  I am 100% Italian and trust me, it’s wonderful.

Print This Post Print This Post

Sea Scallops with Cauliflower Mash

Sometimes you need a meal that’s easy on the carbs.  That’s what I’ve made tonight with this simply prepared dish of Sea Scallops served over Cauliflower Mash.  Truth be told, I had something like this at a restaurant years ago, and it has been on my recipe bucket list to make at home.  Gluten free and grain free, it’s a guiltless indulgence.

These days, cauliflower mash is easy to make, thanks to riced cauliflower being widely available in both the produce and freezer section of most grocery stores.  You can grate your own or take a shortcut like I did!  I make cauliflower mash just as I would make mashed potatoes- steam them, then puree with lots of butter, milk or cream, salt, pepper, and chives.  You can add cheese if you like, or sour cream.

So, what did I do to make this dish gluten free?  Nothing.  That’s right, 100% of the ingredients were already gluten free, including that balsamic glaze you see in the photo, which has a gluten free label.

2 Servings

This post contains affiliate links.

Ingredients:

  • 1/2 lb. sea scallops
  • 12 oz. riced cauliflower
  • 3 tbsp. butter, divided
  • 1/4 cup cream or milk
  • salt and pepper to taste
  • 1/2 tsp. garlic granules
  • 1/2 tsp. shallot seasoning
  • Balsamic glaze
  • fresh chives for garnish

Preparation:

Rinse the cauliflower and steam for 15-20 minutes, until softened.

Add 2 tbsp. butter, milk or cream, generous amount of salt and pepper, garlic granules and shallot seasoning.

Puree with a stick blender and cover to keep warm.

Heat a small skillet with the remaining 1 tbsp. butter.  Pat the scallops dry and add them to the pan.  Cook 3 minutes per side, just enough to get a little color.

To serve, spread the cauliflower mash on the bottom of the plate and top with scallops.  Drizzle with balsamic glaze and garnish with fresh chives.  I added a side of green beans.

Notes ♪♫ If your scallops are frozen, be sure to defrost them completely before cooking to remove excess liquid.  For both fresh and frozen, be sure to pat dry with paper towel before cooking.  Start with a hot pan, add the butter and then place your scallops in the pan leaving space in between so that when they do release liquid it has room to evaporate.

Print This Post Print This Post

 

Pan Cooked Striped Bass

I love seafood and enjoy trying new types of fish.  We often stumble upon something really tasty because it happened to be on sale, like this Striped Bass.  Neither of us had ever had it before, but ever since we found it on special one week, I buy it every chance I get.

This post contains affiliate links.

Named for it’s stripes, this fish has a semi-firm, pink flesh that turns white when cooked.  A simple marinade of olive oil, lemon juice and white wine is all you need to bring out its best flavor.  Like so many of my seafood recipes, I cooked it in a nonstick grill pan.  This quick preparation ensures great flavor without drying out the fish.

Ingredients:

  • 1 lb. striped bass
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. white wine
  • black pepper to taste
  • sprinkle of Old Bay®
  • 2 tsp. butter
  • 2 tbsp. fresh chives, divided use

Preparation:

Cut the fish into 4 pieces.

Whisk together the marinade ingredients with a sprinkle of Old Bay®, a few grinds of fresh ground pepper and 1 tsp. of fresh chives.

Place the fish, skin side up in the marinade.  Cover and let stand at room temperature for 30 minutes.

I’m heating my nonstick grill pan on medium low with 4 tiny pats of butter, just a little as the fish itself will release some oil as it cooks.  The butter will add to the flavor and golden brown color.

Place the fish skin side down and cook for 4 minutes.

Turn the fish and cook for 6 minutes longer.

Transfer to a serving dish and garnish with the remaining chives.

Notes ♪♫  This simple pan grilled meal is on the table in no time.  I use this cooking method for many types of seafood, just changing up the marinade.  If you enjoyed this recipe check out my Mahi Mahi, and Arctic Char.

Print This Post Print This Post

Gluten Free Air Fryer Fish and Chips

I haven’t had Fish and Chips in over 5 years!  The last time was long before my Celiac diagnosis, and even back then I didn’t order it often, because of how miserable I would feel afterward.  At the time I just thought that fried food didn’t agree with me.  Who knew?

Today, along with being gluten free, I still avoid fried food.  So, I never imagined I would be enjoying Fish and Chips again.

But never say never…

Enter the air fryer.

I’ve had my air fryer for just a few months now (best gift ever!) and have been obsessed with making fries, practicing over and over until I got the cook time and temperature just right.  In my air fryer, 25 minutes at 400º seems to be the sweet spot.  The size of the potato, thickness of the fries, and other food being cooked at the same time will all affect the results.  The fries need to be spread out evenly with plenty of space to get crispy on the outside.

Once I got my fries perfected, Fish and Chips just seemed like the next challenge.  After looking at a few traditional recipes I was able to make a gluten free version and it came out so good!  For the breading, do not use all-purpose gluten free flour.  Most of these flour blends are formulated for baking and contain starches and gums that can make your breading soggy.  In this recipe I used Bob’s Red Mill white rice flour and Gillian’s original gluten free breadcrumbs.  Rice flour is far less expensive than all purpose and gets the job done.

Dinner for two

This post contains affiliate links.

Ingredients:

For the Fish:
For the Chips:

Preparation:

I used a russet potato and left the skin on for better texture and nutrition.  Wash the potato and dry completely.  Slice into 1/3″ rounds, then cut into 1/2″ pieces.

Toss with 1 tbsp. olive oil, seasoned salt and a sprinkle of paprika.

Preheat the air fryer for 5 minutes at 400º.  Mist 2 trays with cooking spray and divide the potatoes between the two.  I found that using 2 trays gives a better result, as the potatoes can be spread farther apart in an even layer.  Place trays on the top 2 shelves of the air fryer and set it for 25 minutes at 400º.

While the chips are getting started prepare the fish.  You want a thick, firm white fish for this recipe.  Cod or haddock are the usual choices but today I got this beautiful Sablefish on sale.

Set up 3 breading trays with the rice flour, beaten egg + water, and breadcrumbs.  Season each with Old Bay.

Cut the fish into 4 pieces and remove the skin with a sharp knife.

Spray the air fryer tray with cooking spray.  Dip each piece of fish in the flour, then into the egg, shaking off the excess.  Next roll in the breadcrumbs and place on the rack.  Repeat with all 4 pieces.

When the fries have cooked for 10 minutes turn them over and move the trays to the bottom 2 racks.  Mist the fish lightly with cooking spray and place it on the top rack.

Continue cooking 15 minutes longer, turning the fish halfway through.  When you turn the fish over, mist the top with cooking spray.   Keep an eye on the fries and watch that they don’t burn.

The fries (or chips) are perfect.  I mean, just look at them!

And here is the fish.  Light and crispy on the outside, moist and flaky on the inside.

The sablefish was amazing, I don’t know if I’ll be able to find it again at a reasonable price, but I will be on the lookout.  As mentioned before, this recipe will most certainly work with cod or any firm, white fish.

This was one of my favorite air fryer meals to date.  I will be making it over and over again!

Notes ♪♫ All air fryers are different.  Cook times given in this post are what works for me and should be used as a guide.  My air fryer is a shelf style (oven style with shelves and rotisserie).  If yours is a basket style, you will need to cook the fish and chips separately.  Cook the potatoes first as they take longer, and keep warm while you do the fish.  When the fish is ready you can reheat the fries for a minute or two.

Print This Post Print This Post

Gluten Free Baked Haddock with Butter and Cracker Crumbs

Gluten Free Baked Haddock with Butter and Cracker Crumbs

I grew up in a Catholic Italian family during the 1960’s.  The church was a central part of the community, and like all good Catholics we abstained from eating meat on Friday as an act of penance.  Back then that meant that seafood was the star of the dinner table!

My mother’s answer to the weekly fish dinner was the New England classic of Haddock, Cod or some white fish slathered with butter and Ritz cracker crumbs.  Fast, easy and family friendly.

This post contains affiliate links.

Sometimes it’s the little things that you miss on the gluten free diet, and for me this meal has been one of them.  I tried using breadcrumbs, crushed cereal etc. but it was not the same.  So, I started experimenting with different gluten free crackers.  For a while, Lance crackers were my go-to, but they have been impossible to find since the pandemic.  I have since been using Schar Entertainment Crackers and they are a good alternative.

Ingredients:

  • 1 lb. haddock (substitute cod or other flaky white fish)
  • ¼ cup cracker crumbs (about 10 crackers)
  • 1 tbsp. butter
  • Old Bay seasoning
  • Cooking spray
  • Fresh chives, for garnish

Preparation:

Line a baking pan with foil and mist with cooking spray.  Rinse the fish, pat it dry and arrange on the baking pan so that pieces don’t touch.

Mist with cooking spray and sprinkle the tops with Old Bay.

Pulse the crackers in an electric chopper or place them in a bag and pound into crumbs.  Spread the crumbs evenly over the fish.  Cut the butter into small pieces and dot the top of the fish.

It doesn’t get any easier!  Bake at 350◦ for 30 minutes.  Garnish with chives and serve.

Notes ♪♫ If you’re missing Ritz Crackers try Schar Entertainment Crackers, which I have used in this recipe.  They are a good substitute for recipes that call for Ritz cracker crumbs.

Print This Post Print This Post