best fish recipes Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:52:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg best fish recipes Archives | GFF Magazine https://gffmag.com 32 32 Gluten Free Pan-Seared Halibut with Brown Butter and Hazelnuts https://gffmag.com/gluten-free-pan-seared-halibut-with-brown-butter-and-hazelnuts-recipe/ https://gffmag.com/gluten-free-pan-seared-halibut-with-brown-butter-and-hazelnuts-recipe/#comments Sun, 05 Sep 2021 14:19:00 +0000 https://gffmag.com/?p=210188 Read More]]> 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.

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This brown-buttery, lemony fish recipe can also be made with pounded pork or boneless, skinless chicken breasts.
Servings 4 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

Calories: 513kcal | Carbohydrates: 28g | Protein: 12g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 936mg | Potassium: 493mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1217IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 2mg

Photo Maren Caruso

]]> https://gffmag.com/gluten-free-pan-seared-halibut-with-brown-butter-and-hazelnuts-recipe/feed/ 2 Gluten-Free Bacon-Wrapped Mochi with Sweet Tamari Glaze Recipe https://gffmag.com/bacon-wrapped-gluten-free-mochi/ https://gffmag.com/bacon-wrapped-gluten-free-mochi/#respond Wed, 13 Mar 2019 16:17:17 +0000 https://gffmag.com/?p=217910 Read More]]> Combine crunchy bacon; gooey, gluten-free mochi; and a sweet finishing glaze wrapped in dried seaweed and you’ve got a popular winter finger food in Japan served here by Chef Sho Kamio of Iyasare restaurant in Berkeley, California.

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Bacon-Wrapped Mochi with Sweet Tamari Glaze

MAKES 8 Mochi is gluten-free and available at Japanese markets in small individually wrapped blocks. If you can’t find it or aren’t a mochi fan, you can sub large scallops with equally exciting results. Shichimi togarashi is a traditional Japanese seven-spice mix, and aonori is seaweed flakes.
Author Sho Kamio

Ingredients

  • 4 (2-1/2-inch) blocks mochi, halved lengthwise
  • 4 slices bacon halved crosswise
  • 1 recipe Sweet Tamari Glaze (see below)
  • 2 nori seaweed sheets quartered
  • 1/2 teaspoon aonori for garnish (optional)
  • 1/2 teaspoon shichimi togarashi spice for garnish (optional)

Instructions

  • Wrap each mochi in a half slice of bacon. Heat a cast-iron or other heavy pan over medium-high heat. Sear the bacon-wrapped mochi on all 4 sides until crisp, 1 to 2 minutes per side. Reduce the heat to low, cover the pan, and cook until the mochi is soft and melty, 1 to 2 minutes. Brush glaze on each piece, place it in the middle of a nori sheet, fold the nori edges up around the mochi like a taco, sprinkle with the garnishes, and serve.
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Sweet Tamari Glaze

MAKES 2 TABLESPOONS If you like the sweet-and-savory sauce that garnishes unagi (aka eel) in sushi bars, you’ll love this glaze. Try it on roasted salmon, too.

Ingredients

  • 1 tablespoon tamari
  • 1-1/2 teaspoons sake
  • 1-1/2 teaspoons mirin
  • 1 teaspoon sugar

Instructions

  • In a small saucepan, warm all ingredients over medium heat, stirring, until the sugar is melted.

Photography Emma K. Morris

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