Baked Haddock with Tomatoes and Basil

This is my preferred way to eat haddock.  Its so tasty and gives me the acidity that I really like to have with fish.  Takes only about a half hour in the oven to cook.

Add 1 tablespoon olive oil to a 9×12″ oven dish to cover bottom (you can also use an olive oil spay to coat the bottom of the dish; Trader Joe’s has one that contains nothing but olive oil).

Add 1 pound haddock cut into serving size pieces.

Add:

  • 1/4 cup sliced onion
  • 1 teaspoon diced garlic (1 medium sized garlic clove)
  • 12-15 basil leaves, torn into pieces
  • Salt and pepper to taste along with any other herbs you like (I use Mrs. Dash’s original because I like the flavor it gives this fish).

If you’re like me and have an over-abundance of fresh tomatoes at the moment, you can peel and chop 6-8 fresh, medium-sized tomatoes and sprinkle them over the fish.  If not, an 16 ounce can of diced tomatoes works just fine.

Bake at 400 degree for roughly 30 minutes depending on thickness of your fish (if your haddock is very thin, 20 minutes would probably be enough).  This works for any fish, not just haddock, cod and halibut also work great in this recipe.

Serve over red quinoa or brown rice with your favorite veggies.  Sauteed bok choy goes great with this recipe.

Battered Fish (gluten-free, egg-free, dairy-free)

I like baked fish, sautéed fish, and even fried fish although how many of us who are gluten-free often get to eat fried fish!  This makes a very crunchy on the outside, flakey and moist on the inside.  I find that spending a little more and buying the fresh fish produces a much tastier meal than using frozen fish which, I think, gets soggy when thawed out and cooked.

My husband, however, is convinced that the only way to eat fish is fried so I developed this recipe primarily for him.  And he’ll eat more of this than probably anything else I make for him, other than desserts.  For a normal family, this will serve 4; for my husband, this is 2 servings!

In a gallon freezer bag, mix:

  • 1/2 cup gluten-free flour (Bob’s Red Mill 1 for 1 or your favorite all purpose works fine)
  • Salt, pepper, garlic powder, paprika, or other herbs to your taste (this always makes me remember Emeril telling his audience, “I don’t know where you buy your flour, but mine comes unseasoned”).  I generally use about a teaspoon of each except less of the ground pepper.

Cut into serving sized pieces, trying to keep thicker and thinner pieces separated (TIP: so if you have a “normal” piece of haddock, one end is probably thinner than the other and one side is probably thicker than the other so you want to make sure the thicker pieces are cut together so that the fish will cook evenly).

  • 1 pound of fresh haddock, sole, or other white fish, cut into serving size pieces

Add fish pieces to the freezer bag, close, and shake fish until covered in flour.

Mix in a shallow bowl:

  • 1/2 cup gluten- free flour
  • 1/4 cup cassava flour (this adds a lot of crunch to the batter)
  • 1 teaspoon baking powder
  • Salt, pepper, garlic powder, etc., to your taste
  • 1/2 cup club soda, you may need more to get the batter to the proper consistency.

Whisk until blended.  The batter should be the consistency of pancake batter, thin but not too runny.

Add  oil to a 10-12 inch fry pan (or you can use an electric skillet where you can more easily control the temperature); oil should be 1 inch deep in the pan at a minimum.  I always use a combination of avocado and olive oil.

Remove each piece of fish from the flour mixture and dip into the batter.  When the oil is hot (350-375 degrees), add the thicker  pieces first being sure to place them in the oil closest to you first and then ending with the piece of fish away from you.  Cook on each side until golden brown (thicker pieces will take 3-5 minutes per side while the thinner pieces will only take 2-3 minutes per side).  Remove to a paper towel to drain excess oil; salt and serve.

Tuna Lettuce Wraps

Want a quick and easy yet tasty lunch?  This takes only minutes, is very filling and delicious.  Serves 2.

Mix:

  • 1 can of tuna
  • 1/4 cup of chopped celery
  • 1/4 cup cooked peas
  • 2 tablespoons (or enough for your taste, don’t make it too dry) of your favorite vinaigrette or vegan mayonnaise

Spoon mixture onto large lettuce leaves (I used red butter lettuce).  You’ll need 6 to 8 leaves depending on how hungry you are and how big a spoonful you place on each lettuce leaf and how many toppings you want to add.

You can top each lettuce leaf with a number of things to give them some crunch and/or added flavor such as:

  • Grated carrot
  • Grated radish
  • Grated jicama*
  • Sliced tomato
  • Sliced avocado

*If you aren’t familiar with jicama, its also called Mexican yam bean or Mexican turnip.  Its a white, fibrous root that has a high water content and is very crunchy like an apple. Jicama is an anti-inflammatory that can help people who suffer from disorders such as IBS, leaky gut syndrome, and ulcers.  Its also very delicious.

Salmon with Bok Choy (dairy-free)

Want a quick meal that is very tasty?  This one can be prepared and cooked in less than a half hour.  Bok choy is one of my favorite vegetables and it pairs very well with a salmon filet.  Here I’ve sautéed the bok choy with some red onion and garlic in a little olive oil and topped the salmon with an easy mustard sauce.  The recipe serves two, or if you’re like me and love bok choy, this serves just me!

You’ll need:

  • 4 small to medium bok choy, washed and chopped
  • 1 small red onion, diced
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 2 salmon filets
  • 1 tablespoon of your favorite mustard
  • 1 tablespoon of your favorite vinegar
  • 1/8 teaspoon stevia (or 2 tablespoons agave or honey, 1/8 teaspoon monk fruit powder,  etc.)

Prepare 4 small to medium baby bok choy by cutting of the lower portion and rinsing thoroughly under cold water.  The bok choy may still have some spots and that’s okay.  Be sure to rinse the green portion as well as the white.  Then slice from bottom to the leaves, you can use all of this vegetable.

Chop one small red onion (I like to half it, then slice it into medium slices, and finally cut each slice in half).  Chop one clove of garlic.

Add 1 tablespoon olive oil to a hot 10-12 inch skillet.  Add the prepared vegetables (bok choy, onion and garlic).  Stir to mix thoroughly and then cover and cook over medium heat for approximately 7-10 minutes depending on how al dente you like them.

Meanwhile, heat a large grill pan or skillet; add a small amount of olive oil.  Wash your salmon filets and dry them with a paper towel.  You will notice that I prefer the thinner slices of the salmon, they cook faster and I find I don’t dry the fish out as much.  Make some slices across the skin side and add, skin side down, to the hot pan.  Reduce heat to medium.  I like to cover the fish and cook for 5 minutes.  I then remove the cover and turn over the fish to cook for another 2-3 minutes until pink inside.

While your salmon and bok choy are cooking, in a small container with a lid put 1 tablespoon of your favorite mustard and 1 tablespoon of your favorite vinegar.  Add a very small amount of stevia (I used about 1/8 of a teaspoon).  Put on the lid and shake until mixed.  Sauce is ready.