Yes, it is gluten free! One of many thoughts I had when I
became gluten free was, what about my breaded fish fillets? Worry no more! This
recipe is just as good, it is actually even better and healthier, forget about
bread crumbs. Gluten free corn crumbs will do the trick pretty well, try
it!
Ingredients:
2 tbsp olive oil, divided
1 red snapper fillet, boned (about 8 oz)
1 cup GF corn flakes crumbs (I use Southern Homestyle brand)
½ tsp garlic powder
½ tsp kosher salt
½ tsp pepper
1 egg, beaten
Wedges of lime
2 cups roughly chopped kale
1 avocado, scooped and sliced
½ cup small cherry tomatoes cut in halves
I/2 of a red onion thinly sliced
Dash of salt
Dash of pepper
Beat the egg in a shallow dish. Mix the corn crumbs, garlic powder, ½ tsp
salt and ½ teaspoon black pepper in another shallow dish. Dredge fish fillet
first in the egg dish and coat. Then coat completely with the crumbs mixture.
Place a nonstick skillet over medium heat. Add olive oil.
When the oil is hot, gently place the fish and cook until golden and crisp, 3
minutes. Carefully turn and cook until golden on the other side, about 3 more
minutes. Red Snappers are a very tender kind of fish and it will cook pretty
quickly.
In a serving dish arrange the salad and lime wedges on the
side. Place the fish fillet in the center and serve. The best way to start with
this delicious dish is by squeezing a wedge of lime over the fish. For the salad, add salt and pepper as you
desire, drizzle the extra virgin olive oil and squeeze a wedge of lime over.
This recipe is simple and tasty. This is the authentic way we
eat fish in Brazil, no need for heavy sauces. Just squeeze the lime! Enjoy!
