Detox Dinner

September 20th, 2011 · 8 Comments · Dinner, Quick, Seafood

And so the question is, what does one have for dinner the night after she swears off eating for a year? The answer: Fish in Parchment Paper. We had a ton of vegetables left over from the shoot (if anyone needs to borrow an onion, I’m your lady) so Andy sliced them up, arranged them on a cutting board, then asked the girls to top their flounder filets with whatever topping they wanted. We’ve written about these before (“fish presents“) but I was reminded of how flexible the recipe is — we never make it the same way twice. Last time we wrote about them, we went in an Asian direction with bok choy and sesame oil. This time we went in a more classic (if slightly purply) direction: purple peppers, purple potatoes, shallots, asparagus, haricot verts, kale, lemon slices, olive oil and sea salt.

Fish in Parchment Paper, A Refresher Course

You’ll need one square of parchment paper or aluminum foil per filet. (Again, we used flounder, but you can use any fish you want: sole, salmon, tilapia, sea bass, snapper, you can’t go wrong.) Lay the fish on the paper, sprinkle with salt and pepper, and cover with thin slices of lemon and shallots.

Layer on your desired toppings (see photo above) drizzle with olive oil, then add herbs (parsley, chives, cilantro), a squeeze of lemon, and a final dash of salt.

To “wrap the presents,” lift up the sides of the parchment paper until they meet above the fish. Turn down a few times and  fold the ends under the fish — picture the way the deli guy wraps a sandwich — creating a seal so the steam doesn’t escape. Slide the packets onto a cookie sheet, and bake in a 400°F oven for 20 minutes. (It’s hard to overcook the fish when steaming it like this.) Remove from oven and serve on plates. Be careful when unwrapping, though: steam is hot.

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Fish Presents

March 26th, 2010 · 4 Comments · Dinner, Picky Eating, Posts by Andy, Seafood

It didn’t take us long to figure out that, when it comes to rolling out a new product at the family table, so much depends upon the marketing campaign. I doubt our kids would have gone within a mile of cauliflower had we not first introduced it to them as “white broccoli.” They wouldn’t have sniffed brussels sprouts had we not sold them relentlessly as “baby lettuces.” Same goes for baked beans (“sweet beans”), bell peppers (“rainbow peppers”), dried cranberries (“red raisins”), and on and on. It’s the oldest trick in advertising and that’s not by accident.

Our latest venture in rebranding involved the kind of intimidating-sounding fish en papillote, which is just a fancy way of saying fish steamed in parchment paper. Neither description had a chance of flying with our kids. So we came up with something a little more intriguing. (Notice I did not say misleading.) Fish Presents, is what we decided on. Tonight we’re having fish presents! “Presents?” they asked. I gave them no further information.

The best thing about this meal is that you can chop everything ahead of time and then have the kids help you assemble and “wrap” the presents. So I sliced up 1 lemon and 1/2 a medium red onion, nice and thin, and 1 cup of shitake mushrooms. I boiled about 10 baby bok choy in salted water for two minutes, strained, and set aside. I poured 1/4 cup of olive oil into a small bowl and added a few red pepper flakes. Then the kids grabbed their stools, and we started the assembly line. Here’s how it goes:

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