Description
This Gluten-Free Sweet & Sour Recipe for Snapper Filets is packed with julienned carrots, crispy garlic, baby corn, and a delicious sauce.
Ingredients
- 2 cups white rice
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon red curry paste
- 2 teaspoons arrowroot powder
- 4 (6-ounce) red snapper or cod filets
- 2 1/2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 3/4 cup of gluten-free flour, we used Bob’s Red Mill Paleo Baking Flour
- ¼ cup, plus 2 tablespoons or more extra-virgin olive oil, divided
- 6 garlic cloves, thinly sliced
- 1 (7-ounce) jar of baby corn and the brine, separated
- 4 cups of julienned carrots
- 2 tablespoons Bragg’s liquid aminos (can substitute coconut aminos, but better with Bragg’s)
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to warm or 200°F.
- Cook the rice according to the package directions. While the rice is cooking make the rest of the dish. Note: Once the rice is cooked, leave the lid on and set aside to keep it warm.
- In a medium bowl, mix together the orange juice, lemon juice, lime juice, and curry paste. In a small bowl, whisk together the arrowroot powder and 1/4 cup of very cold water to create a slurry. Stir it into the citrus mixture and set aside.
- Sprinkle all over the fish 1/2 teaspoon of salt per piece, and the black pepper. Then, sprinkle the coriander and ginger all over the fish. Lastly, coat the fillets with the gluten free flour, flip the filets a couple of times onto the flour to coat completely.
- In a large pan, over medium heat 4 tablespoons of olive oil. When the oil is glimmering, add the fish to the pan. If the fish has skin, place into the pan skin side down. Cook the fish until golden brown for about 4 minutes. Gently flip and continue to cook until cooked through, a total of about 8 minutes. Make sure to only flip the fish once because they are fragile. Once the fish filets are done, place them on a baking sheet and into the oven to keep warm.
- In the same pan, add 2 tablespoons of oil, if needed, and toast the garlic slices until slightly golden, stirring constantly for 1 1/2 to 2 minutes. Remove and set aside.
- Note: Watch the garlic closely because you’ll want to remove them quickly into a bowl as soon as they start to look golden not brown.
- In the same pan, add 2 tablespoons of oil, if needed. Increase heat to medium high and add the corn. Cook, stirring frequently, for about 2 minutes. Then add the carrots and add the remaining 1 teaspoon salt. Cook, stirring, until the carrots are soft and cooked, about 4 minutes.
- Still over medium high heat, give the reserved citrus mixture a stir then add it, the corn brine, Bragg’s or coconut aminos, and maple syrup to to the pan. Stir to combine. Bring the sauce to a boil by increasing the temperature then immediately turn off.
- Remove the fish from the oven. The rice should be done at this point.
- Serve the fish over rice and spoon the corn and carrots over the fish, making sure you spoon some sauce as well. Garnish with the garlic chips. Enjoy!
Nutrition
- Serving Size: 1 filet
- Calories: 837
- Sugar: 12.7 g
- Sodium: 1450.8 mg
- Fat: 28.1 g
- Carbohydrates: 77.3 g
- Protein: 72.8 g
- Cholesterol: 167.4 mg