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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-PenguinGiveaway 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.

Comments

  1. We are not gluten free but like you we have friends who are and we like to entertain.

    ReplyDelete
  2. I'm gluten free and need HELP

    ReplyDelete
  3. My biggest challenge is finding ingredients for gluten free dishes.

    ReplyDelete

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