I was recently approached by BlueWater Seafoods to review their new gluten free frozen fish.
I’m finding that I am getting more and more emails from companies asking me to look at their products and though I am thrilled to be asked, not everything I’m asked to try do I accept.
Before I accepted I shopped the frozen fish aisles of my local grocery stores to see what is now available. Surprisingly I found NO gluten free labeled frozen fish packages.
Now, you can find plain, individually frozen fish but I was looking for prepackaged seasoned flavoured fish fillets.
BlueWater sent me a coupon for free fish to try and also sent 3 gift bags to give away to my readers.
I decided to pickup 2 different grill fillets, one lemon herb and the other classic grill.
My only concern with the classic grill tilapia was the list of ingredients.
The word modified was listed 2 different times as well as some words I cannot pronounce. While the fish is labelled gluten free, I do not normally eat modified corn starch or modified milk ingredients.
While I tend to pick up fresh or unflavoured frozen fish I do understand that people can be uncomfortable cooking fish so buying a prepackaged product is preferable.
Each box contained 2 small servings of fish and found I needed 2 boxes to feed my husband and I supper.
The fish is easy to cook, just baking in a 400 degree oven for 20-30 minutes is all that is required.
How did I use these frozen fish fillets?
I made low carb fish tacos with avocado cream and mango salsa.
Recipe: Low-Carb Fish Tacos with Avocado Cream and Mango Salsa
Preheat oven to 400 degrees.
Remove fish fillets from freezer and bake in oven for 20 minutes.
Mango jalapeño salsa
1 jalapeño finely chopped
2 cups mango, finely chopped
1/2 cup cilantro, finely chopped
1/2 lime, juiced
1 red pepper, finely chopped
1 shallot, finely chopped
Add all ingredients to a small bowl and mix.
Zest from 1 lime
Juice from a while lime
1/4 cup sour cream
Mash avocado in a small bowl.
Add the rest of the ingredients and stir well til smooth.
2 packages BlueWater Grill Fillets
1 large iceberg lettuce, leaves separated
Place 2 Tbsp of avocado cream on bottom third of a large lettuce leaf.
Top with a baked fillet.
Top the fish with 2 Tbsp of mango salsa.
Wrap lettuce leaf around the fish and eat!
This made 2 servings, with avocado cream and salsa leftover. You could easily bake 1-2 more servings of fish, and have enough cream and salsa for 2 more.
3 winners will be announced on March 3rd.
For more info on BlueWater Seafoods Gluten-Free options, click here.