Chilean Sea Bass in Parchment

Chilean Sea Bass in Parchment

Main, Seafood | June 20, 2016 | By

Have you ever eaten a dish at a restaurant that you’ve “oohed and aahed” over? Well, fellow foodies, you can be assured that this is the one! I’ve been cooking fish in parchment for decades since I first ordered it at this little Danish restaurant in Miami. It’s very simple to prepare, just stuff everything in and bake! And, here’s the best part: zero oil or butter = very few calories! When I made this the other night for my husband he said it was the best Chilean sea bass he’s ever had. Just sayin’!

Note:  Parchment pouches make for a beautiful presentation served table side, but can be substituted with aluminum foil.  

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Chilean Sea Bass in Parchment
 
Author:
Serves: 4
Ingredients
  • Parchment paper
  • 4 (6 to 7 oz.) portions Chilean sea bass
  • Salt & freshly ground pepper
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 3 Thai chili peppers, seeded and chopped
  • 4 heads baby bok choy, ends trimmed
  • 4 cloves fresh garlic, chopped
  • 1 shallot, chopped
  • Small red bell pepper, seeded and chopped
  • Small yellow bell pepper, seeded and chopped
  • ¾ cup shiitake mushrooms, stemmed and sliced
  • 3 green onions, sliced
Instructions
  1. Preheat oven to 375 degrees. Tear off 4 large sheets of parchment paper, about 12-14 inches long. Season the sea bass lightly with salt and pepper and set aside. Combine the soy sauce, rice vinegar, honey and chili peppers and set aside.
  2. Using two large baking sheets, place one piece of parchment at a time on a baking sheet and start layering the vegetables at a ¼ end of the paper, in this order: bok choy, garlic, shallots, red and yellow peppers, shiitake mushrooms, and green onions. Place a piece of fish on top of vegetables and top with 2-3 tablespoons of the sauce to cover. Fold the large end of the parchment over the fish stack and roll the sides to seal the ends, making a pouch. Repeat this process with the other three sheets and place two pouches on a baking sheet. Lightly spray tops of pouches with cooking spray.
  3. Bake in oven for 10-15 minutes. Carefully cut open pouches and serve immediately.
Notes
You can substitute the parchment paper with aluminum foil.

 

Chicken with Chili Jam & Cashews

Main, Poultry | June 13, 2016 | By

Wow! Close your eyes when you eat this dish and you’ll swear you’re at a Thai restaurant! Chicken and cashews have never tasted better together, and yet it’s so easy for you to make in your own kitchen! This dish is bursting with authentic Thai flavors. Round it out with a side of Jasmine rice and a nice cold beer. Ahhhh!

Chicken with Chili Jam & Cashews
 
Author:
Serves: 4
Ingredients
  • 3 to 4 Thai chili peppers, seeded and chopped
  • 4 tablespoons canola or vegetable oil (divided)
  • 1 medium red bell pepper, seeded and chopped
  • 1 tablespoon fresh garlic, roughly chopped
  • 1 medium shallot, roughly chopped
  • 1 tablespoon dark brown sugar
  • 2 tablespoons Tamarind paste
  • 1 pound boneless, skinless chicken breasts, cubed
  • 6 green onions, sliced about 1-inch
  • 1 tablespoon fish sauce
  • ⅓ cup roasted unsalted cashews
  • ½ cup fresh Thai basil leaves, or regular basil leaves
Instructions
  1. To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Pulse until smooth.
  2. Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
  3. Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.
Notes
Tamarind paste can be found at select grocery stores like Whole Foods, and specialty Asian markets.

Adapted from: Authentic Thai Recipes by Periplus Mini Cookbooks

 

Grilled Miso Shrimp

This is a great summer grilling recipe using lemongrass sticks as skewers for extra tangy flavor! The shrimp cooks quickly and is so delish with a side of rice. Pair it with a great bottle of white wine and it’s simply perfection!

Grilled Miso Shrimp
 
Author:
Serves: 4
Ingredients
  • 4 lemongrass sticks
  • 3 tablespoons fresh lime juice
  • 2 tablespoons miso paste
  • 1 tablespoon canola oil
  • 1 tablespoon grated fresh ginger
  • 2 large garlic cloves, minced
  • 1 tablespoon honey
  • ½ teaspoon black pepper
  • 1 pound large shrimp, shelled and deveined, tail intact
  • ½ cup mayonnaise
  • 1 tablespoon sambal oelek
  • Chopped fresh cilantro for garnish
  • Lemon wedges for garnish
  • 2 cups cooked rice
Instructions
  1. Peel several outer layers of the lemongrass sticks and cut off the tops in a sharp angle. Set aside.
  2. Heat a grill or preheat a stove-top grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso paste, oil, ginger, garlic, honey, and pepper. Add the shrimp and toss to coat. Let marinate for 5 minutes. Thread the shrimp onto the lemongrass sticks and reserve leftover marinade.
  3. Grill the shrimp over moderately high heat until pink and cooked through, about 5 minutes. Heat leftover marinade in a small saucepan.
  4. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. When ready to serve, drizzle remaining marinade on top of shrimp and garnish with cilantro and lemon wedges. Serve with the sambal oelek mayonnaise and a side of cooked rice.
Notes
Adapted from Food & Wine. Sambal oelek can be found in specialty Asian markets and select grocery stores.