Fish-Did you ever imagine that you would need to ask if there is wheat or gluten in your fish?

I recently learned from my local fish monger that farm raised fish are often being fed a diet of wheat protein! I only buy wild fish, so hopefully they are not finding any wheat or gluten in the Oceans yet! 😉 Seriously, those of us who need to be vigilant in making sure we do not get contaminated with wheat/gluten need to be aware that fish can contain wheat/gluten.Be sure to ask the fish monger when you are buying fish if you choose to eat farmed fish. Please read the article about other very harmful contaminants, including melamine,  in fish.

For those of us who have childhood memories of eating Fish and Chips; and really miss it, can either make it from my cookbook, No Wheat No Dairy No Problem, or buy it! Yes, you read that correctly-Gorton’s just announced their Gluten-free Fish Sticks! There is another company that makes frozen fish/seafood that is Gluten-free that I have found in health food stores too.

You can get an updated guide to buying sustainable fish and a list of endangered fish from The Monterey Bay Aquarium. Be sure to go and get an updated one at least once a year because it is always changing. I am getting married next week; and chose to have Macadamia Nut Crusted Sea Bass for our reception, at the menu tasting last year, and it turns out that since we made that selection it has been listed as endangered!

The question everybody is asking me is are you making your own Wedding Cake? Answer: Yes and No. I consulted with a very good bakery and converted their Coconut Cake recipe to be Gluten-free & Dairy-free & Refined Sugar-free!  It was stressful enough just trying to organize all the details and be the Bride that I needed someone else to make my cake, especially since my nerves and hands would be shaking too much to decorate! I’ll post about the whole thing with pictures next month when we return. Stay tuned.

I’m teaching a lot of cooking classes in October and through the next year so, see my schedule and bring your friends for a fun evening. I will be making Olive Oil Poached Fish at New Leaf on September 26th for True Olive Connection sign up at 831.458.6457.  See you and I look forward to cooking together soon.

Fish! Light, healthy and packed with Omega fatty acids!

I have fond memories of eating fish and chips with malt vinegar as a child. I still love fish and feel great that I am getting lots of Omega fatty acids that are good for me. I am very careful about mercury levels and the eco-friendly/health of the fish and oceans. So, I use  the website by Monterey Bay Aquarium to check the best fish to buy and which ones to avoid. This changes constantly, so bookmark it and check it every month or at least every quarter when the season changes. A visit to the Monterey Bay Aquarium is one of my favorite things to do, so take the kids and have a great time and learn a lot. The films they show are excellent and very informative while being mesmerizing and fascinating!

When shopping for fish, I always go as close to the water/source as possible! If I can get fish fresh off a boat all the better. Some shopping tips: fish should always smell like the ocean, if it smells fishy it is old, leave it there. If the head is still attached, the eyes should be clear and bright not foggy or white. It should be firm and bounce back to the touch not be soft and mushy. Ask the fish monger what is fresh that day. Most fish is delivered M-F, so Sunday may not be the best night to have fish-ask the store/fish monger.

I keep a little cooler in my car for fish/ meat, and ask the store of a bag of ice or put my frozen block into my cooler when I am leaving my house to go shopping. I learned to do this when I lived in the desert and the summer temperatures climbed to 120F degrees! Even if it is not this hot, remember the optimal bacterial growth is between 40Fdegrees and 140degrees! So unless you live at the poles, you need to get the food to your refrigerator that is between 36-38 degreesF as soon as possible. Ice chests help, but are not usually that cold. Be safe and avoid food borne illness.

Since I live near the ocean, I am not a fan of frozen fish, but some people love it. It is very eco-friendly and if you live far from the ocean(especially in a hot climate) it is a good way to purchase fish. Most frozen fish is frozen at sea and air shipped to the distributor- ask.

I suggest that you purchase the fish the day you want to eat it or freeze it the same day you purchase it. Do not keep fresh uncooked fish for longer than 2 days. Remember so see my cookbook Hints and Professional Tips section on the safety of food handling. Always defrost in a pan on the bottom shelf of the refrigerator .

I love all kinds of fish. It is a nice thing to eat after last weeks hearty Buffalo Stroganoff! We went to dinner at some friends home and we cooked Black Sable, Black Cod  or Butterfish and it was so delicious. It was white, tender and melted in our mouths. I can see why it is called Butterfish since the texture is so buttery minus the butter! I seasoned it with salt and pepper and shook the 1 inch fillets in a light dusting of Gluten-free Oat Flour or Rice flour and sautéed them in a pan with oil for 4-5 minutes per side, only turning once. The skin was left on and was delectably crispy and mild-and packed with nutrients.  I set the fish aside and poured Sauvignon Blanc, a squeeze of lemon, lemon zest and capers into the pan and reduced it by half and then poured it over the fish and served immediately! Alongside we had sautéed Kale(pg.86) and Scalloped Potatoes(pg.90) and Double Chocolate Chip Cookies(pg. 206). Yum!

Once in a while I indulge in Fried Fish-this weeks Recipe of the Week with French Fries. Kids, big and small, love this.  Cod is my favorite for this recipe. The key is to be sure the oil is hot enough, 360 degrees so it forms a quick crust/seal around the food so the oil cannot be absorbed. It is when the oil is not hot enough that a seal cannot form and the food will soak up the oil and you have greasy food! Yep, it’s true…try it. Yes, there will be some oil, of course, so just drain the food on a paper bag and dab with paper towels to remove the excess.

Fish is full of Omega oils and low in calories. Yes, we must be careful of the heavy metals too. So, that is why I rotate what I eat and incorporate variety. I got on a salmon kick about 20 years ago. There was a little fish shop down the hill from my house and I could get fresh caught salmon(doesn’t even taste fishy and smells like the ocean). I had learned to make Hollandaise sauce and went crazy and could not touch or eat this fish for years, but am happy to say I love it and developed a delicious dairy-free Hollandaise sauce(pg.100).

I will be writing more about Omega fatty acids and fish later. We do not consume enough fish to get all the health benefits of Omega fatty acids we need.  For more information you can visit I love their products and do feel better since I’ve been taking them. I alternate between the flavored liquids and capsules. When using the liquid(comes in an array of flavors) I put 1 teaspoon-1Tablespoon into a shot of fresh Orange juice and chase it with more OJ-not bad. Do not blend it as the structure and benefits will be compromised.  The kids gummies are yummy!