fish 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 Rockfish en Papillote with Spring Vegetables and Tarragon Butter

Erika — Sun, 14 Apr 2019 13:25:43 +0000

With a cooking method as ridiculously easy as it is tasty, this en papillote (“in paper wrapping”) gluten free rockfish recipe by our food friend Kirstin Jackson is perfect for flaky whitefish and tender spring vegetables cooked with luscious herbed butter.

Rockfish en Papillote with Spring Vegetables and Tarragon Butter

Note: thinner fish cooks faster.

Servings

Author Kirstin Jackson

Ingredients

2-1/2 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
1-1/4 tablespoons chopped tarragon
Kosher salt
1/4 bunch thick asparagus, halved lengthwise, or thin asparagus
1-1/2 small carrots, peeled
1/2 cup trimmed sugar snap peas
2 *6-ounce, 1½-inch-thick) skinless fillets rockfish, mahimahi, or other thick, flaky whitefish

Instructions

Preheat the oven to 375°F. In a small bowl, mix together the butter, garlic, tarragon, and 1/8 teaspoon salt until smooth and fluffy.
Trim the bottoms of the asparagus. Cut the carrots into matchsticks about three-fourths the thickness of the asparagus.
Place 2 (13 by 13-inch) sheets of parchment paper on a flat surface and fold them in half to create a crease down the middle. Unfold. With the crease running vertically (like an open book), place half of the asparagus, carrots, and snap peas on the right half of each paper. Place one fillet over each cluster of veggies, sprinkle with a generous pinch of salt, and top each with half of the tarragon butter. Fold the left half of the paper over the right, like you’re closing a book. To seal each packet, start from one of the creased corners and make very tight, closely overlapping folds, working your way to the other side. Make an extra fold at the end to ensure a tight seal.
Set the packets on a sheet pan. Cook until the fish is just cooked through, about 15 minutes. Let rest for 5 minutes, carefully open the packets, and serve.

Photography Erin Ng

White Fish Braised with Tomato, Fennel, and Potatoes

Erika — Tue, 19 Mar 2019 19:52:28 +0000

The lusciously tangy tomato-based sauce for this gluten free fish recipe demands to be sopped up by good gluten-free bread, but it’s equally satisfying over gluten-free pasta.

White Fish Braised with Tomato, Fennel, and Potatoes

Servings

Author Eric Lundy

Ingredients

3 tablespoons olive oil
1 small yellow onion, halved and cut into 1/4-inch half-moons
1 small fennel bulb, halved, cored, and cut into 1/4-inch half-moons, reserving a few fronds
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1 cup gluten-free chicken or vegetable broth
1 cup tomato sauce or tomato puree
8 small red or multicolored potatoes, sliced
Zest and juice of 1 lemon or 1 small orange
3 sprigs fresh thyme
4 (6-ounce each) lingcod fillets or other firm-fleshed white fish fillets

Instructions

In a 12-inch heavy skillet over medium-high heat, warm the oil. Add the onion, fennel, 1/2 teaspoon salt, a grinding of black pepper, and the red pepper flakes. Cover and cook, stirring occasionally, until the vegetables are tender, 7 to 8 minutes. Add the broth, tomato sauce, potatoes, lemon zest and juice, thyme, and 1/2 teaspoon salt. Cover and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Season with pepper. Tuck the fish fillets into the sauce in one layer. Cover and simmer for 10 minutes, gently turning the fish halfway through cooking. Remove and discard the thyme sprigs, garnish with the reserved fennel fronds, and serve.

Photography Erin Ng