Blackened Grouper
Roasted Dijon Potatoes and Asparagus
Ingredients
- 6 (6-oz) grouper fillets (or use mahi mahi)
- 2 Tbsp gluten-free blackened seasoning (see Note)
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided
- 1 lemon, cut into 6 wedges
Instructions
- Pat fish dry with paper towels; sprinkle with seasoning.
- Cook fish, in batches, in 1 Tbsp hot oil and 1 Tbsp butter per batch in a large nonstick skillet over medium-high heat 3 minutes per side or until fish flakes with a fork. Serve with lemon wedges.
Side Dish Ingredients
- 1½ lb small red potatoes, quartered
- ¼ cup olive oil, divided
- 3 Tbsp Dijon mustard
- ¾ tsp dried thyme
- ½ tsp salt, divided
- 2 lb asparagus, trimmed
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, 3 Tbsp oil, mustard, thyme, and ¼ tsp salt on a large rimmed baking sheet; spread in a single layer.
- Toss together asparagus, 1 Tbsp oil, pepper, and ¼ tsp salt on another baking sheet; spread in a single layer.
- Roast potatoes and asparagus 15 minutes or until asparagus is lightly browned and tender. Remove asparagus from oven. Roast potatoes 5 minutes longer or until browned and tender. .
Gluten Free Meal Plan
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