ISO Non-Asian steamed/braised fish recipes
- coastcat May 19, 2005 03:31 PM
I'm temporarily limited to soft protein-rich foods, and am taking this as an opportunity to experiment with steaming and braising fish and tofu. However, going through my collected recipes reveals that almost every recipe I have is East Asian. While this is not exactly what I call a bad thing, even a Sichuan addict like me needs a little variety. Woman cannot live by ma po tofu alone.
Does anyone have any good recipes for steamed or braised fish, perhaps in a Mediterrean or Caribbean style?
Non-fish recipes are okay, too, but the meat has to be falling-apart tender in the end.
How about a whole small fish or filet baked in a papillote? Sounds fancy, but couldn't be simpler. It's just putting a fish on a large sheet of parchment paper or aluminum foil, then:
sprinkling with salt and pepper
adding large slivers of your favorite veggies: potatoes, bell peppers, carrots, cilantro, parsley, onions, garlic, whatever!
Wrap the fish up in the paper/foil and put on a baking sheet, and bake until done. I've had this in restaurants and the fish is essentially steamed in its own juices. You don't need a lot of salt, there's no oil other than that from the fish's own skin, and the vegetables smell great when you're done.
I know this isn't really a recipe, but I don't think you need one. All you need is some great fish. Google papillote if you want more precise instructions.