Asian Fish in Parchment (or Foil) with Veggies

Hi all,

I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.

Heat the oven to 425F.

Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.

Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or  3) Peppers (green, red, and spicy) + sliced onions

Scatter the veggies in the bottom of the parchment paper, divided evenly.

3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes

Sprinkle the garlic and ginger onto the veggies.

Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks

Place the fish on top of the veggies

3 limes, squeezed and peel finely grated
1/3 cup soy sauce

Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.

Salt and Pepper

Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.

3 green onions, thinly sliced.

Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely.  If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.

Hope you like these packets of flavorful goodness as much as we have!

Hugs and Happy Cooking!
Mameekosan

Fried Fish for the New Year

Hi All,

Happy 2013! I hope you have been having fun cooking. It has been a challenging culinary start to the new year as my creaking disabled range finally expired. It graciously made it though Christmas, but then the next day decided it was over. So, no new recipes for cookies or cakes or anything baked or roasted until the new range is delivered.

We did have a lovely Japanese inspired New Years Eve dinner accompanied by a bottle of drunken whale sake. I've always tried making tempura and it's usually not bad but generally a lot of mess and bother. So I tried this new recipe and I think it's a winner. This recipe was adapted from Sunset's Oriental Cookbook. It delicious served with the optional dipping sauce, see recipe below.

1 pound tilapia fillets
salt and pepper

Cut the fillets into 2 inch squares. Some may be a bit more triangular and some may be a bit thicker, but it's all fine. Season both sides with salt and pepper.

1 egg

Lightly beat egg in a shallow dish or pan. Dip the fish squares in the egg, coating both sides

Panko bread crumbs

Dip the egg coated fish squares in panko. At this point you can refrigerate the fish, if you would like to fry them at another time.

Canola oil

Pour oil into a wide heavy frying pan, enough to coat bottom with about 1/8 inch layer of oil. Turn heat to medium high. Add the fish, cook until the first side is brown, then flip. While the fish is cooking prepare the dipping sauce.

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon sugar

Mix the above ingredients and serve alongside in small individual bowls.

I would serve the fish squares with some lightly steamed spinach and some butternut squash or sweet potato for color. Hope you enjoy this as much as we did. And happy cooking for the new year!

Hugs,
Mameekosan

Fish with Prosciutto and Potatoes - Part 1

Hi,

This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.

Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.

Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.

Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.

~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)

If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.

Sprinkle the fish lightly with oil.

~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)

Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.

4 green onions thinly sliced
1/2 cup fresh parsley chopped

I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.

This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.

Hugs,
Mameekosan