Crispy Grouper with Lemon-Caper Sauce
Roasted Green Beans and Tomatoes
Ingredients
- ⅓ cup gluten-free panko breadcrumbs (preferably whole wheat)
- 3 Tbsp organic roasted garlic mayonnaise (such as Hellmann's)
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ¾ lb grouper fillets (about 2)
- 1 Tbsp olive oil
- 1½ Tbsp fresh lemon juice
- 1½ Tbsp dry white wine (or use gluten-free chicken broth)
- 1 Tbsp drained capers
- 2 tsp butter
Instructions
- Place panko in a shallow bowl. Stir together mayonnaise, salt, and pepper in a large bowl. Dip fish in mayonnaise mixture; dredge in panko, shaking off excess.
- Cook fish in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet.
- Add lemon juice and wine to skillet, scraping skillet to loosen browned bits. Cook 2 minutes or until reduced by half. Add capers and butter; cook 2 minutes or until slightly thickened. Serve sauce with fish.
Side Dish Ingredients
- 1 (12-oz) pkg thin green beans
- 1 cup grape tomatoes
- 2 tsp olive oil
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Bake 10 minutes or until beans are browned and tomatoes are softened and ready to burst.
Gluten Free Meal Plan
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