Gluten-Free Fridays: Pan-Seared Halibut #glutenfreecheatsheet #sponsor

After having launched another project for Tarcher-Penguin - click to read about The Book Club Cookbook Cooking Project - Keely, a senior publicist, asked if I'd be interested in exploring another cookbook. Sure thing!

Introducing...THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less, written by gluten-free maven April Peveteaux, author of the blog Gluten is My Bitch.

I am not gluten-free (GF) nor do I have Celiac. But I do have good friends who are and I'm always scrambling to find tasty recipes that are GF when those friends come over for dinner. I am excited to have new arsenal of gluten-free recipes to try. The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux is a fun, informative resource.

Thank you to Perigee-Penguin for inspiring this series of posts. I will be posting recipes and review notes for the next five weeks. Gluten-Free Fridays, I'm calling them. And throughout the month, you'll have the chance to win a copy of the book.

Excerpted, with permission, from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux, © 2015

Who Eats Gluten-Free?

When someone first talks to you about removing gluten from your diet, you’ll certainly feel a pain in the breadbasket. But once you stand up straight and take a breath, you’re going to wonder what, exactly, gluten is anyway. 

...The three most common medical reasons to go gluten-free include: (1) celiac disease, (2) a diagnosis of non-celiac gluten sensitivity, or (3) a wheat allergy. While all three of these conditions are very different, they all have the same solution—remove gluten from the diet.

Pan-Seared Halibut

Slightly adapted from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux, © 2015

I used more herbs and garlic than the original and opted to melt the butter in the pan instead of on top. 

Also, I substituted pink and green peppercorns for the black.

Ingredients serves 4

• 1 T olive oil
• 1 T butter
• 3 cloves garlic, minced
• 2 t coarse salt
• 2 t freshly ground pepper (I used pink and green peppercorns)
• 2 T fresh herbs, minced (I used a combination of mint, marjoram, sage, and basil)
• 4 (6-ounce) skinless halibut fillets
• ¼ t red pepper flakes
• lemon wedges for serving

Procedure

Melt butter in a splash of olive oil. Cook garlic in large skillet for 2 to 3 minutes, until garlic begins to soften.

Combine sea salt, pepper, and herbs in medium bowl. Dredge halibut fillets in mixture, covering all sides.

Transfer fillets to skillet and cook for 4 minutes on each side, or until slightly browned on each side.

Remove halibut from heat and sprinkle red pepper flakes over the top. Serve immediately. I served a fresh green salad on the side with lettuce, carrots, and tomatoes from our CSA box.

And to kick-off my Gluten-Free Fridays...

Enter to win a copy of the book!

One of my lucky readers - US and Canada only! - can enter to win a copy of  THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less by April Peveteaux, courtesy of Perigee-Penguin. Giveaway runs from July 3rd till August 3rd at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Perigee Books. You may find Perigee: on the web, on Facebook, and on Twitter.

a Rafflecopter giveaway *Disclosure: I received a complimentary copy of THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less by April Peveteaux to review plus the opportunity to give a copy away. Opinions are my own. I received no further compensation for my posts.