I wanted a nice salad for dinner last night. Basically I wanted something light and not so heavy for a meal and a salad sounded great for what I wanted. Of course I added shrimp and wanted a nice kick so I made a curry rub to season the shrimp with. Yep, my salad was perfect and the kids said they LOVED it as well!
Anyhow, all you want to do is sprinkle this rub onto shrimp, chicken or pork five minutes before grilling or sauteing to maximize your flavors and then go from there!!
I am a huge fan of whitefish. The milder the flavor, the more I LOVE it! And this is probably because I am not a lover of a strong fishy flavor — like you get from Tilapia or Salmon. Normally I don’t eat a lot of raw fish even in sushi because my husband prefers cooked sushi rolls. Despite his liking, I bought salmon from Costco to make sushi rolls and it was fantastic raw! It melted in your mouth.. and literally didn’t even have much of a fish flavor at all! Nevertheless, you cook Salmon, I won’t like it at all — the flavor turns me off. YUCK!
Anyhow, like I said, I love whitefish be it swai, cod, halibut, haddock, swordfish, etc… it is all yummy!!
Let me get back on track — A couple of months ago I was experimenting with making flavored butter to place on my fish. And that night I made a wonderful garlic butter with nice minced garlic and dried parsley! It was wonderful. In fact, I think I didn’t make enough because my husband was asking for more — and I had just made enough for 5 meals!!
I absolutely love shrimp and am always experimenting for dinner time. I also like curry so instead of doing a a Thai Shrimp Curry I decided to give Shrimp Scampi a kick and so glad I did!!
I have never tried making Fish Cakes before and don’t know why I haven’t tried them sooner. They are quite easy to make and so tasty!
Fish Cakes are quite versatile and can be served as a snack, in a sandwich, or even as an appetizer or a side for a party.
My kids and husband thought they were great. And my husband even took the leftovers to work for lunch the next day. So I say that is a win-win dinner for Mama.
I love fried calamari! Since I was diagnosed gluten intolerant, I have not been able to really patron many Italian restaurants let alone order fried calamari.
I purchased a bag of calamari and didn’t want to go the plain route of just making an appetizer and wanted to make it a dinner entree. So I came up with the idea of making calamari tacos. We love fish or even shrimp tacos and this is basically on the same concept.
So, now what did I want to pair it with…. a mango slaw of course!!
My husband loves the Ginger Steamed fish you get at Chinese Restaurants. Since we never go to Chinese Restaurants because the ones we have in our town never has anything gluten free I have to make my own. Nevertheless, I have gotten really good at making Asian food at home. This is my version…
Shrimp and Fish Casserole
1 fillet swai
1 fillet of tilapia
1 cup jumbo shrimp, shells removed
1 tablespoon olive oil
1 small onion, thinly sliced
2 tsp garlic, minced
1/4 cup butter softened
1/2 tsp. salt
Dash of cracked pepper
1 small lemon, juiced
3/4 cup plain greek yogurt
1 tbsp. Dijon mustard
Cut fish into cubes. Saute onion in oil until tender. Add garlic and fish. Then add salt and pepper. Simmer for 10-20 minutes until tender and flaky.
Add lemon juice.
Add shrimp and cook until tender and pink.
Mix yogurt, butter and mustard together.Before serving, add sour cream mixture to shrimp and fish. Heat until hot. Sprinkle with parsley. Serve with rice.
My kids love fish. And even though my youngest isn’t feeling all that well he still asked me to make fish for dinner last night. If you are looking for a simple fish dinner, try this easy recipe for baked fish fillets. You can use any firm white fish for this dish and it will still come out really tasty.
I had Gluten Free Honey Nut Chex in the cupboard and not regular Rice or Corn Chex so my topping was a tad sweeter than normal but my husband and kids loved the flavor and said it was really good. And I measure everyones tastes by what is left on their plates. And lets just say plates were practically licked clean.
Gluten Free Baked Fish Fillets
- 5 white fish fillets
- Cooking spray
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1/4 teaspoon onion powder
- cracked black pepper
- 2 tablespoons butter, softened
- 1 cup crushed gluten free Chex™ Cereal
- Dried parsley to sprinkle
- Preheat oven to 425°.
- Spray a large baking dish coated with cooking spray.
- Combine lime juice, mayonnaise, onion powder, softened butter and pepper in a large bowl.
- Dredge fillets through mayonnaise mixture and coat evenly.
- Place all fillets in baking dish.
- Then sprinkle each fillet with crushed cereal.
- Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
- Sprinkle with dried parsley and serve immediately.
I have a love affair with shrimp. It is my favorite seafood, yet I don’t get to eat it as much as I would love. Take me to a buffet and I am hoarding the peel and eat shrimp, LOL.
I wanted to do something different and decided to make fried shrimp with a Sweet Chili Sauce, but added garlic powder to the sauce originally by accident. Needless to say, the sauce came out really tasty even though I didn’t plan adding the garlic in the first place.
Gluten Free Fried Shrimp with a Garlicky Sweet Chili Sauce
- 1 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup gluten free flour
- 1/2 cup cornstarch
- 1 large egg
- salt and freshly ground black pepper, to taste
- 1 cup gluten free bread crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey, garlic powder and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, gluten free flour, cornstarch, egg. In another large bowl, combine gluten free breadcrumbs, onion powder, garlic powder, basil, oregano, salt and pepper.
- Working one shrimp at a time, dip shrimp into buttermilk/flour mixture, then dredge shrimp through the breadcrumb mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy. Transfer to a paper towel-lined plate.
- Serve immediately, drizzle with the Garlicky Sweet Chili Sauce.
Adapted from Damn Delicious