As most of my readers know, I almost never post recipes. I like to focus on the social aspects of the gluten free diet since there is already a wealth of culinary knowledge out there on the web. Despite this, I find myself posting two recipes. Why? They are simply too good not to share! They are both naturally gluten free, which means you don’t have to splurge on gluten free substitution foods. First, you have the Quinoa with Cucumber and Mint, followed by the Roasted White Sea Bass with Orange-Tarragon Relish.
Quinoa with Cucumber and Mint
This dish is gorgeous and its taste is a mix of savory/nutty (from the quinoa) and sweet (from the citrus). It is easy to make, easy to serve (hot or cold) and great as a side dish or as a main entree. I suggest bringing this to your next dinner party or event where you worry that you may not have any GF options prepared by the host.
3 cups of tri-colored quinoa *make sure the amount of red and black quinoa far exceed the amount of white because the white quinoa cooks faster
1 shallot, finely chopped
1 dried chili
1 bay leaf
4 1/2 cups of veggie stock or water
1/2 cup currants soaked in hot water with a splash of sherry vinegar (or rice vinegar)
1 1/2 cups diced cucumber
1/2 cup extra virgin olive oil
Zest AND juice of 2 lemons
1/4 bunch parsley
1/4 bunch mint
salt and pepper to taste
To cook the quinoa, lightly toast it with a small amount of olive oil. Stir in the shallot, the chile, the bay leaf and cook for two minutes. Stir in 4 1/2 cups of water or stock. Bring to simmer, reduce heat and cover until done, stirring on occasion (around 20 minutes). Remove from heat. Let sit covered, to steam, about 15 more minutes. Toss with the remaining ingredients
Sea Bass with Orange-Tarragon Relish
4, 6 oz wild White Sea Bass fillets
1 tablespoon extra virgin olive oil
salt and pepper to taste
1 tablespoon minced shallot (sweated with a splash of rice wine vinegar)
2 tablespoons rice wine vinegar
1/2 bunch tarragon (picked and chopped)
salt and pper to taste
splash of olive oil
Remove the peels from the oranges using a sharp knife, cutting all the way through the pith. Section the oranges into supremes by cutting between each membrane. Click here for a “how to” on cutting out supremes. Squeeze each membrane of its juices into a bowl (save for the relish!). Corasely chop the orange sections and place in the bowl with the juices. Then add the sweated shallots, vinegar and tarragon to the bowl. Salt and pepper to taste. Stir in the splay of olive oil. NOTE: feel free to improvise by adding more things to this relish like fresh, diced cucumber.
For the fish: season the White Bass with salt, pepper and olive oil (liberally) on each side. If the fish has the skin on it, heat a pan with olive oil. Add the White Sea Bass skin side down and cook for 2-3 minutes, until lightly browned on the bottom. Brush the top with a little more olive oil. Place White Sea Bass in the oven set to 375 degrees (preheat!). Roast until opaque in the center (12-15 minutes).