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Tilapia Fillets, Broiled, With Portobello Mushrooms and Peppers – Gluten-Free

Tilapia Fillets, Broiled, With Portobello Mushrooms and Peppers - Gluten-Free

Broiled Tilapia Fillets with Mushrooms and Peppers – Gluten-Free

Broiled Tilapia Fillets with Sauteed Portobello Mushrooms and Peppers for supper — my family said it was one of the best gluten-free dinners ever! We’ve had tilapia a number of times, but this combination really was the best so far.

For my own mental health and general well-being I needed a quick meal that wasn’t loaded with carbs and fat (the quick = mental health, and not being loaded with carbs and fat = general well-being). It’s hard to do that, though, without sacrificing the traditional taste that my husband looks forward to. This tasted like it had all that flavor and more. I was happy with mine accompanied only by green beans, but we also had some rice for Al to add to his plate.

By lining the broiler pan with foil, the clean-up was not hard afterwards, which made this easy fish dinner even better in my mind. We’ll certainly be having this again before too long.

Gluten-Free Tilapia Fillets, Broiled, With Sauteed Portobella Mushrooms and Peppers

Ingredients:
1 Pound Fish Fillets, Tilapia (or other firm, mild, white-fleshed fish)
Olive Oil Spray
1 Teaspoon Butter (or Dairy-free Margarine), melted, or Olive Oil
1/2 Teaspoon Garlic Salt, or other seasoned salt
1/8 Teaspoon Pepper, freshly ground
Sauteed Vegetables:
1 Teaspoon Olive Oil
1 Cup Red and Green Bell Peppers, sliced
1 Cup Portobello Mushrooms, diced
1/2 Teaspoon Salt and Pepper, or to taste

Directions:
Preheat broiler. Line a broiler pan with foil; spray with oil. Place fillets on the foil; dot with butter or margarine; sprinkle with seasonings.
Broil 6 inches from heat until fish flakes easily with a fork, approximately 10 minutes for each inch of thickness (measured at thickest place), turning once. Watch carefully towards the end of the cooking time or the thinner fillets may burn quickly on the edge once done.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the peppers first, cooking and stirring frequently until they begin to soften.
Add the mushrooms and continue cooking until all the vegetables are tender.
Sprinkle with salt and pepper; adjust to taste.

Serve fish fillets with the vegetables over the top.

This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity or celiac (coeliac) disease, but I’ve found that people who have no food allergies like them, too.  It is a wheat-free recipe that are also barley-free and rye-free, and it is or can be dairy-free, nut-free and refined sugar-free.   It is suitable for a low carb diet, a wheat-free diet or a paleo diet.

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