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 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!!
I really need to go grocery shopping. All I could find in the freezer was a fillet of Swai, a fillet of Tilapia and and some Shrimp. So I decided to make a casserole of sorts. I just threw everything in the frying pan and have to say it came out quite tasty.
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.
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
So we had friends over for dinner and a movie – and Frozen Mojitos. I have been nursing my mojito for hours, LOL. It is strong on the Barcardi 151! My husband bought Cocktail Rx Freezer Cocktail mix – Mojito Flavor that comes in a 19.5-Ounce Bucket. Just freeze over night, pour in a glass, add some crushed mint and you have a yummy drink! Except my drink is living on foreverrrrrr……………
For dinner I decided on Shrimp Scampi, bruschetta, Garlic Bread and Crab Cakes with a garlic aoli sauce. So the vampires are staying away tonight!!!
After making more cookies and all the prep work for dinner – I still haven’t finished my drink… I am such a light weight.
AND I have no idea how I made dinner, but everyone Oohed and awed! No, just kidding I didn’t cook tipsy or even drunk, but it was really D-Lish!
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.