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Gluten Free Confetti Flounder or Seafood

Serves: 4-6 portions

Ingredients

  • ¼ cup chopped Kalamata olives
  • ¼ cup chopped capers
  • ¼ cup fresh chopped parsley
  • 1 cup pickle relish or chopped cornichons
  • 2 Tbsps. fresh lemon juice
  • 2 lbs. flounder or favorite seafood
  • 1 tsp. Umami Sensations™ Fish Sauce Powder
  • 1 tsp. Umami Sensations™ Kombu (Seaweed) Powder
  • 2 cups gluten free panko bread crumbs
  • 2 each green, yellow & red bell peppers cut in small dice and dried
  • 2 eggs
  • 2 cups gluten free flour
  • canola oil to pan fry breaded fish
  • 1 qt. prepared Tartar Sauce Mix
  • for Rémoulade Sauce
  • 3 Tbsps. whole grain gluten free mustard
  • 3 Tbsps. chili sauce
  • 2 oz. chopped roasted red peppers

Instructions

  1. 1 Season fish/seafood with both RC Umami Sensations® powders.
  2. 2 Mix dry peppers with panko bread crumbs, RC Umami Sensations® Mirepoix Powder and 1 cup of flour.
  3. 3 Bread fish with standard breading procedure, using remaining cup gluten free flour, eggs and “Confetti Breading.”
  4. 4 Pan fry fish/seafood in oil and drain on paper towels, the pepper mix will resemble “Confetti” Serve with RC Tartar Sauce Mix.
  5. 5 RC Tartar Sauce Mix can also be made into Rémoulade or Dijonnaise Sauce.
  6. 6 Mix all the Rémoulade Sauce ingredients together and blend.
  7. 7 Keep refrigerated until ready to use.

Notes

Value Added Suggestions:

Another great sauce for fish or seafood is Creamy Dijonnaise Sauce also made with RC Tartar Sauce Mix : 1 qt. RC Tartar Sauce Mix – prepared, 3 tbsp. whole grain Dijon mustard, 2 oz. white wine, ½ oz. lemon juice, 1 tbsp. minced red pepper, 1 tbsp. sliced scallions Just mix all the ingredients together, we suggest you make at least 1 hour before serving.
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