Gluten-Free Herb Fish Sliders: Coast Right On Into My Tummy!

Last Friday brought the fantastic news that one of my favorite gluten-free store-bought bread brands, Rudi's Gluten-Free Bakery, has released gluten-free Multigrain Hamburger Buns, Multigrain Hot Dog Rolls and Original Pizza Crusts. Woot, woot!

I know it might seem a bit much to get so excited about bread, but if you are gluten-free, then you know finding a substitute for sandwich bread is hard enough, let alone trying to find an acceptable bun or pizza crust replacement.

Dan has pretty much perfected our homemade gluten-free pizza crust, but let's face it -- sometimes picking up something pre-made from the store is just easier. Plus, what I am really excited about is the buns! Gluten-free veggie burgers with topping galore here I come!

In honor of our good friend Rudi's delightful news, we decided to make sliders for Day 17 of the Gluten-Free with Rachael Ray Challenge. Dan found a recipe for Herb Sliders and we decided it was perfect for saying sayonara to gluten-free "buns" made out of bread.

Dan made the beef sliders for his dinner, but, since I don't eat red meat or chicken, he altered the recipe so that I could have Herb Fish Sliders. Here is what he came up with (serving size is for one person, six sliders total):

RR's Ingredients The G-Spot Used
  • 1-1/2 pounds ground beef
  • 2 -3 small fillets of white fish (about a 1/4 pound) We used sole, but tilapia, cod or haddock would also work.
  • 1 tablespoon chopped fresh dill
  • 1/2 tablespoon chopped fresh dill
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 tablespoon chopped flat-leaf parsley
  • 1 large shallot, finely chopped
  • 1/2 large shallot, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 4 Tablespoons (1/4 cup) extra-virgin olive oil
  • Dijon mustard
  • Light mayonnaise
  • 12 soft dinner rolls, such as potato rolls, split
  • 3 slices of gluten-free bread, lightly toasted (cut each slice into four small squares)
  • 1/2 pound white cheddar cheese, shredded
  • white cheddar cheese, shredded and sprinkled on top
  • 3 plum tomatoes, sliced

Directions:

  1. Preheat the broiler. Place the fish on a plate and drizzle with 2 Tablespoons of olive oil. Garnish with dill, parsley, shallot, salt and pepper.

  2. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat; add the fish and cook until completely heated through and crispy on the outside. About 4-5 minutes on each side, depending on thickness of fish.

  3. Spread some mayonnaise on the bread bottoms and arrange on a broiler pan; place a piece of fish on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with the tomato slices (I swapped tomatoes for lettuce) and bread tops.


Dan also made some chopped sweet potatoes with a simple olive oil and herb dressing. Beautifully orange, right?

Here's how everything looked when it was all put together. Taking pictures was a true test -- all I wanted to do was eat it!

This variation of Rachael's Herb Sliders with beef was perfection. So tasty and definitely a dinner option I would recommend! Ooo, and the sweet potatoes gave them just the right touch!

Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)

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