Wednesday, February 20, 2008

Wednesday

Citrus sole packets (recipe in the comments)
Orzo with parsley
Three bean salad with red bell pepper

Hot tea
English toffee
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This is a new recipe for us, but it uses one of our favorite fish preparations - packet cooking. Especially if you're new to fish cooking and wary of either over or undercooking, packets are simple and offer a very consistent product. They're also a very healthy way to make fish, as very little added fat is involved. I'm also a big fan of packets because often everything gets cooked together, you typically add raw veggies, fish, and sauce and, presto, dinner! So, all that said, this particular packet recipe is not my favorite. First, there's a fair amount of prep before you load the packets. Second, M and I both felt the result was fine, but not much more than fine. Definitely not a repeater. Oh well, it happens.

Prep Notes
Difficulty: Moderate
Chopping: Chard, carrot, celery, scallions, orange, lemon, red bell pepper
Time: 45 minutes
Make ahead: The bean salad can be done whenever. The greens can be done ahead, but the fish should be last minute.

Reaction
J: "Not worth it."
M: "Our super easy poached fish is better than this."

4 comments:

J said...

Citrus Sole Packets – Whole Foods Market
Serves 4

1 T extra virgin olive oil
2 cups chopped swiss chard or kale
1 cup julienned baby carrots
1 celery stalk, thinly sliced
4 tablespoons finely chopped scallions, divided
Juice and zest of one orange
Salt
Pepper
2 (12-oz) pkgs frozen sole fillets, thawed and patted dry (or 1 ½ lbs sole fillets)
8–12 thin slices of lemon

Preheat oven to 450.

Heat oil in a large sauté pan and cook chard, carrots, celery and half of scallions until soft, about 8 minutes. Let cool slightly, then toss with orange juice and zest. Season to taste with salt and pepper and set aside.

Spoon about 2 tablespoons veggie mixture onto each fish fillet. Gently roll each fillet and secure with toothpicks. Arrange fillets on one half of the paper. Sprinkle with pepper, top with lemon slices and any remaining sauce. Fold paper in half and crimp edges until well sealed. Bake 12–18 minutes until fish is opaque. Remove rolls and sprinkle with remaining scallions. Remove toothpicks. Serve.

Flynn said...

Ed and I had the Tofu and Pinto Bean Tacos from a post a while ago and we were HUGE fans. Like you guys, I am always looking for good ways to add in tofu since it really isn't that great without lots of seasoning or a loving cooking treatment. We had it as burritos and they were sooo yummy. They were really satisfying and struck me as a comfort food sort of thing. I hope Ed didn't finish them all last night so I can have leftovers tonight!

Flynn: Umami at it's best

Ed: mmfph greah! (that was him saying it was great with a full mouth, in case that didn't come across)

Flynn said...

Also, I am confused as to what "packet cooking" is. Are you referring to rolling the fish?

J said...

I'm glad you tried the tofu tacos - that's one of my favorite new recipes!

Packet cooking is when you actually cook something enclosed in a pouch. The pouch is typically made of parchment paper or aluminum foil. By enclosing the food, you are basically making a giant steamer. This was originally done in animal stomachs or other natural pouches, but aluminum foil is more readily available, easier to work with, and substantially less gross :) We have a great Greek fish packet recipe if you want to try it...