Sorghum Fillet

wpid-wp-1399580456821.jpegSince I am the singled person, who is also gluten free. The only one to be gluten free in my home. I like to make single, one serving dishes. This recipe could be multiplied for more, if so desired. I have not tried reheating it; I make it fresh, every day. :)

Sorghum Fillet

Ingredients:

A piece of fish (used Tilapia fillet)
Sorghum Flour (1.5 tablespoons per 4 or so ounces of fish)
Seasoning of choice (Pappy’s is my “go-to” seasoning)

**In picture on the left, I cooked 5 pieces using 3 tablespoons of Sorghum flour. Worked perfectly**

For this recipe, I am using 2 pieces of fish. I do not have a food scale, so I am estimating them to be about 3.5 ounces each. Most times, 1.5 tablespoons of flour is sufficient. You may need more, to better coat the fish. It just depends on the size of fish and how well you like it to be coated. It’s just a very basic recipe. I haven’t tried it with other flours. It could stand many adaptations, I am sure. I hope you enjoy! <3

  • Before getting started, turn your oven to 450 degrees.
  • Slightly spray your pan (or foil) with cooking spray, to keep it from sticking.
  • Measure your sorghum flour, and place it in a bowl.
  • Add seasoning of your choice to the bowl with the flour. Make sure you mix it well.
    (Side note: I tend to use Pappy’s, as it has a variety of seasonings and herbs in it. It’s my essential seasoning, hehe.)
  • Coat both sides of your fish with the seasoned flour.
  • Place your fish on the pan
  • Lightly spray the top of the fish with cooking spray
  • Put in the oven for 12 minutes
  • Half Time: Turn over your fish (Best advice: use a spatula. It makes turning it over less of a mess. The fish is very tender and can fall apart easily. Turn it over gently.)
  • Place it back in the oven for 12 more minutes.
  • Take out of the oven, and allow it to cool before eating it.

Serve with ketchup or dipping of choice.
(psstt: If you have to watch your fructose, be careful how much ketchup you use. Let a limit, like I do ;) )

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