Gluten free fish

Simple Salmon

2 servings. 

This salmon recipe is simple, delicious, and good at room temperature.

INGREDIENTS:

  • 2 center cut skinless salmon fillets, 6 ounces each 

MARINADE:

  • 1 tablespoon extra-virgin olive oil

  • 1½ tablespoons lemon juice

  • 1½ tablespoons honey mustard

  • ½ teaspoon kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Pat fish dry with paper towels and season lightly with salt and pepper.

  2. In a small bowl combine olive oil, lemon juice, mustard, salt, and pepper. 

  3. Place the fish in a Ziploc bag, pour the marinade over the fish and coat well. Refrigerate for a few hours. Before broiling, bring the fish back to room temperature.  

  4. PREHEAT THE BROILER 

  5. To save clean up time, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with another piece of heavy foil, crimping the corners so that the juices do not spill out. 

  6. Place the fish with the marinade on the foil.  

  7. Broil as close to the heat source as you can for 7 minutes without turning.

 

Baked Salmon

Baked Salmon.jpg

Makes 2 servings. 

All of the ingredients for this simple and piquant dish will be found in your pantry.

INGREDIENTS:

  • 2 skinless salmon fillets, about 6 ounces each 

MARINADE:

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon lemon juice,

  • 1 tablespoon whole grain mustard

  • 1 tablespoon honey

  • 1 teaspoon honey mustard

  • 1/8 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Pat fish dry with paper towels and place in a Ziploc bag.   

  2. In a small dish combine the marinade ingredients. Pour the marinade into a ziploc bag and coat the salmon on all sides with the marinade. Refrigerate for a few hours. 

  3. Preheat the oven to 500 F. 

  4. Bring the fish back to room temperature.  

  5. Place the fish in an ovenproof dish lined with foil (honey tends to burn and I find it difficult to clean the dish afterward, therefore I like using the foil). 

  6. Bake in the oven for about 8 minutes without turning. The inside should be opaque.   

  7. Serve with the accumulated juices.  

NOTE:

If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right after you remove it from the oven, and the fish will continue cooking. 

 

 

Lemon Sole with Avocado and Lime

Lemon+Soul+with+Avocado.jpg

Makes 2 servings. 

This is a flavorful, attractive and nutritious dish which is suitable to any season.

fish INGREDIENTS:

  • 2 skinless lemon sole fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

AVOCADO PUREE:

  • 1 ½ tablespoons unsalted butter, melted

  • 3 tablespoons lime juice

  • 1 SMALL ripe avocado.

  • Zest of 1 lime

  • ½ cup tightly packed flat leaf parsley

  • ½ cup cilantro leaves

  • 1 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 500F. 

  2. Pat dry fillets with paper towels, place on a piece of wax paper and season lightly with salt and pepper. 

  3. Reserve half the melted butter and half of the lime juice in a small dish. Add the avocado and mash with a fork to a paste. Add the lime zest, parsley, cilantro, salt and pepper. Season to taste.   

  4. Divide the puree equally and place in the center of the darker side of the fillet. Fold the thinner end towards the center, so it covers about half of the fillet; fold the other end on top to form a neat three layered “packet.” 

  5. Place the packets with the folded side on the bottom in an ovenproof dish, pour over the reserved butter/ lime juice. Cover the dish with heavy foil and bake for 20-25 minutes. The fish should turn opaque.  

  6. To serve, spoon the accumulated juice over the fillets.  

NOTE:

The entire dish can be prepared several hours in advance and refrigerated. Before baking, bring it back to room temperature.

Baked Branzino Fillets

Baked+Bronzino.jpg

Makes 2 servings. 

Easy, quick and nutritious.

INGREDIENTS:

  • 2 skinless Branzino fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper 

COATING:

  • ½ cup loosely packed flat leaf parsley

  • 4 halves sun dried tomatoes packed in oil

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice

PREPARATION:

  1. Preheat oven to 450F.

  2. Pat fish dry with paper towels and season with salt and pepper on both sides.

  3. Place in an oven proof dish.  

  4. Chop the coating ingredients coarsely, combine well in a bowl, and spread on top of the fillets.

  5. Bake for 8 minutes or until the fish has just turned opaque.