Happy Hallow's Eve!

Loaded with Manganese, Magnesium, Zinc, Fibre and a TON of protein - roast your seeds at ~425 degrees, tossing every few minutes for a total of about 10 minutes or until light golden brown.

Gluten-Free Fish Sticks

Being Gluten-Free, I don't often look to substitute bread products - I've given them up for the most part.  I'll have a salad instead of a sandwich, and skip the bread basket as it gets passed around the table.  Sometimes, though, I will use an old recipe with a Gluten-Free substitution - ONLY, though, if it is really good.

Here I used Gluten-Free bread crumbs, and though the consistency is a little different, I modified the recipe to accommodate their floury texture.  Instead of doing a flour -> egg -> crumb routine, I simply put the fish in the crumbs first, then the egg, then back into the crumbs.

I used some halibut that I had in the freezer, and sliced it when it was nearly, but not quite, thawed.  This made it easy to cut and the shape held up really well.  Salt and pepper the crumbs if you like, and use a vegetable oil on med-high heat.

Wasabi Mashed Potato Crusted Salmon

Please.  You will have to stop yourself from making this every night for dinner.  Really easy plus you are combining your starch and protein, so all you need to do is add a steamed veg or salad and you are done.

First boil your potatoes until tender, drain, add a little salt, butter (mmmm, butter), and some skim milk. If you are used to adding pepper, skip it this time - it doesn't mesh well with wasabi.  You can then add wasabi or freshly grated horseradish.  I used a couple of generous tablespoons.  Mash.

I used about 1.5 lbs of fresh sockeye (for 3 hungry people).  Spread the potatoes atop the fish.  Bake at 425 covered for about 20 minutes and uncovered for about another 10.  Check for doneness by inserting a metal skewer or knife into the center.  It should be just warm to the touch.

 

Grilled Swordfish in a Shallot Rosemary Marinade

It's not too late to grill.  I will stand out there in the dead of winter (which is the better part of the year here)!  Better than a steak, swordfish is not your typical fish.  Let it sit in this marinade, covered, in the fridge, for about 3 hours.

Marinade:

1/4 cup olive oil
2 Tablespoons fresh rosemary
1 large shallot, chopped
2 Tablespoons dijon or grainy mustard
juice of 1/2 lime
pepper

Grill 5 - 7 minutes per side on high heat until cooked through.