Gluten Free Crispy Fish Fillets

Gluten Free Crispy Fish Fillets with Lemon-Dill Aioli

Ingredients

2 large egg whites, lightly beaten

1 cup gluten free breadcrumbs (my favorites are Glutino or 4C brand)

1/2 teaspoon paprika

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

4 (6-ounce) skinless cod (halibut and tilapia are an option too) fillets

1 teaspoon black pepper

3/8 teaspoon salt

Cooking spray

1/4 cup canola mayonnaise (such as Hellmann’s)

2 tablespoons finely chopped dill pickle

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh dill

1/8 tsp garlic powder

Lemon wedges

Preparation

Preheat broiler to high.

Place egg whites in a shallow dish. Combine gluten free breadcrumbs, paprika, onion powder, and garlic powder in a shallow dish. On a side note, I occasionally add a little dried dill to this breadcrumb mixture. I’m a big dill fan. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in gluten free breadcrumb mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.

Combine mayonnaise, pickle, lemon juice, garlic powder, and dill. Serve with fish fillets, lemon wedges and your favorite steamed vegetable. This is such a yummy dish! Enjoy!

Thai Tilapia Curry

So I went searching on the internet today for a new way to cook tilapia. The kids and I are used to my amazing blackened tilapia tacos with mango salsa, but we had Mexican food during the Super Bowl…and the search began. I came across this delicious sounding dish that pulls my heart strings…I love Thai food. Now to make this dish tomorrow for dinner…Thai Tilapia Curry. I found the recipe at pescafreshblog.com.

Ingredients :

• 1 tbsp coconut oil (or any cooking oil)
• 1 small red onion
• 1 bunch of green beans
• 1 large carrot
• 1 red pepper
• 1 can coconut milk
• 3 tbsp Thai red curry paste
• 3 tilapia fillets
• Diced cilantro
• 1 green onion
• Lime
• Pinch of salt

Directions :

1. Heat a large pan to medium heat.
2. Melt coconut oil in the pan, and saute onion until it starts to soften.
3. Add green beans and cook for about 5 minutes.
4. Add carrot and red pepper.
5. Add curry paste and coconut milk to the pan. Stir until the curry paste is fully dissolved into the coconut milk.
6. Cook for 5 minutes.
7. Add fish and cook for 5 to 6 minutes (until done).
8. Add salt to taste.
9. Serve on top of your favorite rice, millet, or quinoa.
10. Garnish with cilantro, green onion, and a wedge of lime.

This dish is loaded with flavor and makes a lovely, colorful presentation. The tilapia can be substituted for shrimp, and other veggies could be used.

Sounds amazing and I cannot wait to try this. Enjoy it everyone.