It's Gluten-Free Wednesday. From Provençal-style sole to tender mahi-mahi and roasted salmon, we have three tempting gluten-free options you can make in 45 minutes or less.
If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent), and/or are produced in facilities that also process gluten-based products. Others, such as certain vinegars, mushrooms and various cheeses, may affect certain individuals with extreme gluten sensitivity.
You can find the recipes below.
CAFE DES ARTISTES FILLET OF SOLE PROVENÇAL
Total time: 30 minutes
Note: From Jean-Pierre Bosc. Pacific sole is usually available at fine fish markets. Moroccan black olives are available at Bristol Farms markets, Monsieur Marcel Gourmet Market at the Original Farmers Market in Los Angeles and Cheese Store of Beverly Hills.
4 (8-ounce) fillets Pacific sole
3/4 cup vegetable broth
1/2 cup best-quality olive oil
1 cup diced tomato (about 2 medium plum tomatoes)
1/2 cup sliced scallions
2 tablespoons capers
1/3 cup chopped basil
2 tablespoons chopped black olives, preferably Moroccan
3 tablespoons balsamic vinegar
1. Heat the oven to 400 degrees. Season each fillet with one-eighth teaspoon salt and a small pinch of pepper.
2. Place the fillets in a large, oven-proof saute pan along with the broth and bake for about 10 minutes until cooked through. Remove the pan from the oven and reserve the fish, discarding the vegetable broth.
2. Warm the olive oil in the saute pan. Add the tomatoes, scallions, capers and basil. Cook over medium heat, stirring gently. Do not bring to a boil.
3. When the tomatoes are warmed through, add the olives and vinegar. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.
3. Place one fillet on each of four plates and spoon the sauce evenly over the four fillets. Serve immediately.
Each serving: 450 calories; 39 grams protein; 5 grams carbohydrates; 1 gram fiber; 30 grams fat; 4 grams saturated fat; 106 mg. cholesterol; 496 mg. sodium.
GRILLED FRESH MAHI-MAHI WITH JALAPENO CILANTRO SAUCE
Total time: 45 minutes
Note: Adapted from Opal Restaurant & Bar, where it is served with a fresh herb risotto and roasted corn and wild mushroom relish.
Jalapeno cilantro sauce
1 teaspoon olive oil
1/2 cup diced onions
1/2 jalapeno, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
1/2 cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1 1/2 cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste
1. In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeno and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.
2. Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.
Grilled mahi-mahi and assembly
6 (6-ounce) mahi-mahi fillets
Freshly ground pepper
1 cup Jalapeno cilantro sauce, more if desired
Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.
Each serving: 496 calories; 33 grams protein; 4 grams carbohydrates; 0 fiber; 38 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 1 gram sugar; 569 mg. sodium.
THYME CAFE & MARKET'S ROASTED SALMON WITH RED PEPPER HAZELNUT PESTO
Total time: 1 hour
Note: Adapted from Thyme Cafe & Market
3 red bell peppers, roasted, peeled and seeded (about 2 cups)
2/3 cup toasted hazelnuts, chopped
1 clove garlic, chopped, more to taste
Zest and juice of 1 lemon, or to taste
1 teaspoon apple cider vinegar
1/4 teaspoon salt, more to taste
Freshly ground black pepper
1/2 cup olive oil, more or less to taste, plus more for drizzling over the salmon
1/4 to 1/3 cup chopped chives
4 (6-ounce) salmon fillets
1. In a blender, combine the bell peppers, hazelnuts, garlic, lemon zest and juice, cider vinegar, one-fourth teaspoon salt and several grinds of black pepper. Pulse to combine. With the blender running, drizzle in the olive oil to emulsify and form the pesto. Taste, adjusting seasoning and flavoring as desired, and adjusting the thickness of the pesto with additional olive oil. This makes a generous 2 cups pesto, more than is needed for the remainder of the recipe; any leftover pesto can be covered and refrigerated for up to 3 days.
2. Remove the pesto to a bowl and stir in the chopped chives.
3. Heat the oven to 425 degrees.
4. Place the salmon fillets on a parchment-paper-lined baking sheet and drizzle the top of each fillet with a little oil. Sprinkle a pinch of salt and a few grinds of pepper over each fillet.
5. Place the fillets in the oven and roast until the salmon is cooked through, 15 to 20 minutes.
6. Plate the salmon and drizzle a little pesto over each fillet. Serve immediately.
Each of 4 servings: 560 calories; 37 grams protein; 6 grams carbohydrates; 2 grams fiber; 43 grams fat; 8 grams saturated fat; 94 mg cholesterol; 3 grams sugar; 321 mg sodium.