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Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 55 MIN­UTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE Mahi-mahi fil­lets are mar­i­nated in lemon juice and pars­ley for a tasty main dish recipe. Serve with lemon slices if de­sired. 1. Place the mahi-mahi in a glass dish. Driz­zle with lemon juice and set aside.

2. In a small bowl, whisk to­gether the gar­lic pow­der, salt, pep­per and cumin. Rub the fish with the mix and sprin­kle with pars­ley flakes. Mar­i­nate in the re­frig­er­a­tor for 30 min­utes or overnight for more fla­vor.

6. Pre­heat oven to 325 de­grees F. Lightly grease a dough­nut pan with non-stick spray and set aside.

7. In a large bowl, whisk to­gether the eggs, but­ter and wa­ter. Add the cake mix and whisk un­til smooth. Add the shred­ded co­conut and con­tinue to mix un­til com­bined thor­oughly.

8. Fill each dough­nut cav­ity about half­way and bake for 20 to 25 min­utes or un­til a tooth­pick comes out clean. Al­low to cool be­fore re­mov­ing from pan and set aside.

9. For the glaze, whisk to­gether the sugar, milk and guava jelly in a mix­ing bowl.

10. Dip the top half of each dough­nut in the glaze. Place on parch­ment pa­per and al­low the glaze to set be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 233, FAT: 8G, SAT­U­RATED FAT: 5G, SODIUM: 348MG, CAR­BO­HY­DRATES: 40G, FIBER: 3G, SUG­ARS: 26G, PRO­TEIN: 2G

JAN­UARY - FE­BRU­ARY 2016

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