• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • about
  • Gluten-Free Recipes
  • Shop
  • work with me
  • contact

kumquat | gluten-free recipes

October 9, 2013 fish

New World Fish & Chips

new world fish & chips | kumquatblog.com @kumquatblog recipe
by posting this recipe i am entering a recipe contest sponsored by the california sweetpotato council and am eligible to win prizes associated with the contest. i was not compensated for my time.
i recently began reading the story of the pilgrims to my son at bedtime.
remember the mayflower. the 102 passengers, anxious and brave. the mayflower compact signed, promising to take care of one another. plymouth rock and the beginning of a new world.
i love the excitement i see on his face as he learns. it is such an honor to teach, and a thrill to experience through him again how adventurous those stories are. as a parent we get to present new lessons all of the time… whether it’s a history lesson, how to catch a football, how to share with your sister, or learning to love new foods.
today, the recipe redux has given us the chance to share with you a new vegetable that is super easy to love… the california sweetpotato. these sweetpotatoes are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. this results in a large, lovely, hearty sweetpotato. they’re packed full of vitamin a & c, and chromium.
let there be no mistake… this isn’t a typical sweet potato and most certainly isn’t a yam. the california sweetpotato council is calling this one “sweetpotato”, so its distinctive veggie has its own name.

because my family loves traditional fish & chips, i wanted to use this sweetpotato to create a healthier, gluten-free and nutrient-rich version… new world fish & chips. i think the pilgrims would happily enjoy… we did.

new world fish & chips | kumquatblog.com @kumquatblog recipe
new world fish & chips | kumquatblog.com @kumquatblog recipe
Print Pin

New World Fish & Chips

Servings 4 servings

Ingredients

  • 3 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cayenne powder
  • 1 California sweetpotato unpeeled and cut into 1/2-inch x 5-inch sticks
  • 2 tablespoons olive oil divided
  • 1 1/2 pounds salmon fillets

Instructions

  • Preheat oven to 425°.
  • Combine first 7 ingredients in a small bowl.
  • Toss sweetpotato sticks in 1 tablespoon olive oil. Sprinkle with half of the spice mixture; toss well. Spread in a single layer onto a baking sheet. Bake at 425° for 15 minutes. Turn sweetpotatoes and bake an additional 15 minutes. Sprinkle with extra salt if desired.
  • Meanwhile, cut salmon width-wise into 2 inch "fingers". Toss with remaining olive oil and remaining spices. Place on a baking sheet. After sweetpotatoes are done, bake salmon at 425° for 10 minutes or until easily flaked.

Categories: fish

Previous Post: « Roasted Tomato Flatbread
Next Post: Homemade Tootsie Rolls {& a Giveaway!} »

Primary Sidebar

k_gretchen_photo

hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
Food Advertising by logo
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

order my book

GF_Book

Recent Posts

  • Orange Juice Belgian Waffles
  • Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
  • Fall Harvest Steak Salad
  • Cheddar and Apple Quesadillas with Bacon Jam
  • Grain-Free Sticky Toffee Fig Pudding Cake

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr

privacy policy


CeliacDisease.org

Copyright© 2023 · Cookd Pro Theme by Shay Bocks