My Mom is a wonderful cook, the problem is she doesn't enjoy it. To her, food is a waste of time, money, and energy. While we are similar in many respects, when it comes to food we are complete opposites. Lucky for me, her sweetheart, Victor, is a fellow foodie. We enjoy spending a day at the grocery store and in the kitchen working on projects, like southern-style BBQ or traditional Mexican tamales. Well, Victor has graciously volunteered to be an occasional guest-blogger for A Gluten-Free Guide. Not only is he a talented cook, but he's a published author as well. I hope this is the first of many gluten-free recipes he will share with us.
"My mother, Henrietta, always used this recipe. It kept the Halibut moist, tasty and ready to fold into delicious corn tortilla tacos with homemade salsa.
1 pound Halibut
2-3 tablespoons lemon pepper w/ zest
1-2 tablespoons ground dill weed
1 cup gluten-free chicken broth
3-4 lemon slices (thinly cut)
Season halibut with lemon pepper (with zest) and dill weed.
Place in pan of simmering gluten-free chicken broth.
Cook 2 minutes on each side, or until flaky.
Remove from pan, add lemon slices, cut very thin.
Serve with or without corn tortillas and salsa. "
So simple and delicious, a perfect summer meal.