dairy-free recipes Archives | GFF Magazine

Gluten Free Pan-Seared Halibut with Brown Butter and Hazelnuts

Erika — Sun, 05 Sep 2021 14:19:00 +0000

There are few recipes more cherished than those that produce restaurant-quality results with almost no effort. Enter this fast and fabulous gluten free halibut recipe. After a 5-minute mustard marinade and a quick dredge of sweet rice flour (which actually isn’t sweet), the fish is pan-fried. Then it’s easily and elegantly finished by browning butter with some hazelnuts in a pan, then adding some lemon to complete a deliciously rich and citrusy sauce.

This brown-buttery, lemony fish recipe can also be made with pounded pork or boneless, skinless chicken breasts.

Servings people

Calories 513kcal

Ingredients

3 tablespoons plus 4 teaspoons olive oil
1 teaspoon kosher salt
3 tablespoons Dijon mustard
1⁄2 teaspoon freshly ground black pepper
4 6- to 8-ounce halibut fillets, skin on, patted dry
1⁄2 cup sweet rice flour (we like Mochiko brand)
10 ounces green beans or haricots verts trimmed
1/2 cup (4 ounces/1 stick) unsalted butter cut into pieces
3⁄4 cup whole hazelnuts chopped
3 tablespoons lemon juice
4 lemon wedges for garnish

Instructions

Preheat the oven to 350°F. In a large bowl, combine the 3 tablespoons olive oil, salt, Dijon mustard, and pepper. Add the halibut, coat evenly, and marinate for 5 minutes.
Remove the halibut from the marinade and dredge each fillet in sweet rice flour.
Heat a large sauté pan over medium-high heat. Add the 4 teaspoons olive oil. When the oil is very hot, sear the fish on all sides, about 6 to 8 minutes total, then put the pan and fish, skin-side down, in the oven, and finish cooking, about 5 minutes. Transfer to a plate and reserve.
Meanwhile, cook the green beans in boiling water until al dente, about 2 to 4 minutes.
Carefully wipe the pan clean with a paper towel and return it to the stovetop over medium-high heat. Add the butter and hazelnuts. When the butter turns chestnut brown, about 3 to 5 minutes, add the lemon juice. Add the green beans and toss to coat. Divide the fish and green beans among 4 dinner plates, drizzle the brown butter and hazelnuts on top, garnish each with a lemon wedge, and serve.

Nutrition

Photo Maren Caruso

Gluten-Free Grilled Corn and Portobello Tacos with Avocado “Cream” Recipe

Erika — Wed, 30 May 2018 22:00:32 +0000

With no gluten, meat, dairy, soy, or nuts, this lively dish by one of our favorite food bloggers, Beth Manos Brickey of Tasty Yummies, is free of everything—except flavor. The mushrooms and corn are grilled, but they can easily be prepared in the kitchen: Cut the marinade-coated portobellos into 1⁄4-inch-thick strips and cook them in a large pan over medium-high heat until tender, 8 to 10 minutes; cook foil-wrapped ears of corn on a baking sheet in a preheated 450ºF oven for 20 to 25 minutes.

Servings people

Ingredients

1⁄2 cup olive oil or melted butter
2 teaspoons ground cumin
1 teaspoon gluten-free chili powder
Zest and juice of 1 lime
2 cloves garlic finely minced
1 teaspoon kosher salt
Freshly ground black pepper
2 ears corn husked
4 portobello mushrooms stemmed
8 gluten-free corn tortillas warmed
Shredded red cabbage or lettuce for garnish
Chopped fresh cilantro leaves for garnish
Thinly sliced green onions for garnish 3⁄4 cup Avocado "Cream" (below) for garnish

Instructions

Preheat a gas or charcoal grill for medium-high heat, about 450ºF.
Whisk together oil, cumin, chili powder, lime zest and juice, garlic, salt, and a pinch of pepper. Mix until well combined.
Cut 2 squares of aluminum foil large enough to fully wrap an ear of corn. Place 1 ear of corn on each square. Drizzle a small amount of the marinade over each ear, rub to evenly coat, and wrap tightly in the foil. Coat the mushrooms with the remaining marinade.
Grill the foil-wrapped corn for 20 minutes, turning every 5 minutes. While the corn is cooking, grill the mushrooms for 5 minutes on each side. Transfer the corn and the mushrooms to a cutting board to cool. When cool enough to handle, cut the kernels from the cobs and slice the mushrooms into 1⁄4-inch-thick strips.
Top the warm corn tortillas with the mushroom strips, corn kernels, cabbage, cilantro, green onions, and avocado cream and serve.

Photo: Maren Caruso

For the Avocado "Cream"

Ingredients

1 avocado pitted and peeled
Juice of 1 lime
2 cloves garlic chopped
1⁄4 teaspoon ground cumin
1 tablespoon olive oil
1 teaspoon honey
1⁄4 teaspoon kosher salt

Instructions

Combine all of the ingredients in a blender. Add 2 tablespoons of water and blend until smooth, adding more water if the cream needs thinning.

Blood Orange and Kiwi Fruit Salad with Pistachios and Rose Water Recipe

Erika — Sat, 30 Sep 2017 21:30:13 +0000

SERVES 6 In this recipe by chef Niki Ford, beauty lies in simplicity. Use nothing but the brightest, juiciest oranges and add surprising dimension with rose water, mint, and pistachios, and you’ve got a fruit salad that’s equally gorgeous and delicious.

5 blood oranges
2 navel oranges
5 kiwi fruit
3 tablespoons honey
2 teaspoons rose water
¼ cup pistachios, toasted and roughly chopped
2 tablespoons mint, roughly chopped

With a sharp knife, peel the oranges, removing as much of the pith as possible. Slice the oranges crosswise into rounds ¼ inch thick and arrange the slices on a large platter. Peel the kiwi fruit, cut into ¼-inch-wide slices, and arrange on top of the orange slices, making sure to keep some nice patches of orange peeking through. Drizzle the fruit with the honey, then sprinkle with the rose water. Scatter the pistachios and mint over the fruit and serve.

Photography ?

Want more of Chef Niki Ford’s lavish and flavorful recipes? Get the GFF Magazine‘s Winter 2015 print or digital issue here!

Photography Maren Caruso