FREE 'ECONOMY' SHIPPING FOR USA DELIVERIES
Active Work Time: 35 minutes
Serves: 6
No gluten (and casein-free and yeast-free)
Avocado Remoulade
Fish
Preheat oven to 400.
Sauce: Place avocado pieces and lime and lemon juices in food processor or blender and blend until mostly smooth. With blender running, gradually add in oil in a steady stream through the hole in lid. Once smooth (or at a lumpy consistency you prefer), begin to add shallots, scallions, and cilantro to combine. Transfer mixture to a bowl and fold in flax seeds, dulse flakes, dry mustard, and lemon zest. Add cracked salt and pepper to taste. Set aside.
Fish: Add cracked sea salt and pepper to both sides of the fish. If the fish is bony, examine and remove excess bones. Warm oil in a non-reactive sauté pan (eg stainless or enamel), add fish skin side down (if fish has skin). Place in oven for about 10 minutes.
Place fish on plate and sprinkle chives on top and place a spoonful of chopped avocado on the side. Serve avocado remoulade in gravy ladle for guests to serve themselves.
NOTE: This dish is very flavorful and goes well with sweet potatoes and a green-leafy vegetable like sautéed kale. Using a plant-based oil and the other ingredients makes this dish gluten-free, casein-free, and anti-inflammatory.
Principal Author: Deirdre Earls, RD, LD