I wanted to do something different for Valentine’s Day instead of the usual Steak Dinner. So on Saturday I made a Seafood Pasta that consisted of shrimp and swai white fish.
I decorated the table for the family… because Valentine’s Day is a family affair at my house. And I love place mats and love to break out holiday mats for the occasion! And since my birthday is right before Valentine’s Day I already had the stunning flower arrangement that my parents had delivered to me.
Then i started making dinner. My family loves pasta — and white sauces are my favorite! This recipe is mild so you don’t have a huge fishy flavor which makes it perfect for kids and adults alike. Add a salad with dinner makes it foolproof!
Gluten Free Seafood Pasta with a Garlic Cream Sauce
1/4 cup olive oil
2 Tablespoons garlic, minced
1/4 cup white onion, chopped
2 cups extra dry vermouth
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 cup heavy cream
1 cup whole milk
1/2 cup butter
1 pound shrimp
2 fillets white fish, cut into 3 strips.
1 pound cooked gluten free pasta
1/2 cup grated Parmesan
In a large saute pan, heat 1/4 cup oil and cook garlic and onions until translucent, about 2 minutes. Deglaze the pan with the vermouth and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream, milk and butter. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan saute the white fish, cook until opaque and remove to a platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the platter. Add cream sauce to saute pan to toss the drained pasta with the cream sauce and seafood. Transfer to a serving dish, and sprinkle with extra cheese and parsley, as garnish. Arrange shrimp and white fish on top.
Adapted from Food Network
And then later for dessert we enjoyed some Heart Shaped Gluten Free Sugar Cookies topped with Hersey’s Chocolate Syrup. All in all our meal was perfect! Hope you had a wonderful Valentine’s Day just as we did!
My kids love tacos and they love fish — so the combination of a Fish Taco is always a Dinner success at my house.
Unfortunately, it took me many years to even try a fish taco. And this is coming from a California girl who grew up only 45 minutes from the beaches of Santa Cruz as well as the bay side city of San Francisco. Nevertheless, once I tried a fish taco, I was HOOKED! Haha, pun intended!
These tacos are relatively on the healthy side and boast a lot of flavor. They are easy on your wallet, and extremely fast and simple to pull together. Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed rub and grill them for just 3-5 minutes per side.
I used affordable swai white fish, and rubbed it with a generous amount of Kinder’s Mild BBQ Rub. The fish was then thrown on the barbecue for several minutes until it was cooked to perfection. The Swai was then topped with a perfect mixture of tomatoes, onions, cilantro, cabbage and a dash of Sour Cream and Sriracha sauce all inside a nice warm, crunchy tortilla.
I love piccata sauce — but my kids think it is a little too lemony so I have come up with a mild lemon sauce that even the kids like. I say that is a win-win situation in my household! AND of course I love garlic and mushrooms, too, so I have added that to the sauce as well for a beautiful flavor!
Fish tacos are a great choice for dinner that will please your taste buds, whether it is for your family or entertaining a crowd! And this was the 1st time that I was able to use seasoning from Tahoe Spiceworks. It was a mild, yet a very tasty seasoning.
Gluten Free Grilled Fish Tacos
Fish Tacos w/ a side of Organic Spanish Brown Rice
Makes 10 Tacos
5 frozen flaky white fish fillets
Seafood Seasoning from Tahoe Spiceworks Inc.
1/2 tsp Ground Cumin
2 stalks of Green Onions, chopped
1 TBSP Fresh Cilantro, minced
10 corn tortillas, fried
1 Tomato, diced
1/2 small red onion, diced
1/2 head of Romaine Lettuce
Sriracha Sauce (optional)
Preheat the oven to 350 degrees F.
Take the frozen fish fillets and place them on a baking sheet. Season with Seafood Seasoning from Tahoe Spiceworks Inc. mixed with a 1/2 tsp Ground Cumin.
While the fish is in the oven, take a medium size bowl and mix Lettuce, Cabbage, Green Onions and Cilantro together. In a small size bowl mix Tomato and Red Onion together.
Take a frying pan and heat Coconut Oil to fry the Corn Tortillas to desired crispiness.
Remove the fish from the oven. Take a tortilla, put a dollop of sour cream in the middle of the tortilla. Place fish in the center of a tortilla, top with a cabbage/lettuce slaw then with the Tomato/Red Onion. Top with Sriracha Sauce.
Serve with Spanish Rice from Lundberg Family Farms.
If interested in purchasing Seafood Seasoning from Tahoe Spiceworks go to: http://tahoespiceworks.com/products/seafood-seasoning . The seasoning Ingredients: Sea salt, spices, dehydrated garlic, dehydrated onion, black pepper, color*. *Note: Referring to the color of spice such as paprika, cayenne, ect.
Originally written on June 30, 2014
My children really love eating fish and often request it for dinner. My husband has a Traeger Pellet Grills and does a wonderful job smoking the fish for 30 minutes to defrost the fish and then BBQs the fish for another 30 minutes and what we have is a delicious, fork tender fish dinner.
BBQ Swai fish with Risotto and fresh Corn
• 5 Swai Fillets (Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture)
• 6 Garlic Cloves, minced
* 1/4 cup Kinders BBQ‘s Brown Sugar Barbecue Rub.
Leave fish frozen — coat with garlic and BBQ Rub. Smoke for 30 minutes to defrost. Then BBQ at 300º for 30 minutes. The BBQ temp will fluctuate over the 30 minutes.
Creamy Parmesan Risotto
I used Lundberg Family Farms brand Creamy Parmesan Risotto for our rice tonight.
In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
I used 4 corn ears that I used my Corn Cob Stripper to take the kernels off the ear. I seasoned the corn with garlic and spices with a pat of butter.
Originally written on July 5, 2014
AGH! My 3 year old turned the Garage Refrigerator to 0 without my knowledge until this morning. All the frozen fish in the freezer was thawed and the 15 lb pork shoulder was sitting in the fridge now needs to be cooked. I am now wishing I didn’t wait so long to chop the pork up into 3 lb bags for the deep freezer… but unfortunately we are now cooking the pork on the Traeger Grill.
Smoking it first and then slow cooking it. So the pork will be cooked in 12 hrs. And for the fish — I decided to make a tempura batter and fried it and some veggies up.
Tempura Fish and Veggies
1/4 cup Corn or Potato Starch
1/4 Cup Glutinous Rice Flour
1/2 Cup Rice Flour
1/2 tsp baking powder
1/4 tsp salt
1 cup iced water
mix all together.
1/4 cup Gluten Free Soy Sauce
1 cup brown sugar
1 Cup Marin or Marsala Wine
place all ingredients in a sauce pan and bring to a boil… continuously stirring so as to not burn. Let cool and place in container and place in refrigerator.
Originally written on July 10, 2014
My husband made dinner tonight…. I think he wants to keep the Mosquitos and vampires away this weekend!
Garlic Encrusted Fish
5 white fish fillets
2 TBSP garlic, minced (used a Propresser Garlic Press by Orblue )
Kinders BBQ brown sugar BBQ rub
Coat fillets with garlic and rub spice, then BBQ til fish flake.