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Fish in parchment, fish in pink

This week’s dish is wearing pink ribbons to promote National Breast Cancer Awareness Month. Are you?

fish en papillote bcWhen I got my hair cut today, the inimitable Kim was wearing gorgeous and surprisingly subtle pink hair extensions for National Breast Cancer Awareness Month.

Kim, how do I say this? We’ve been together for more than ten years. I happily walk the mine-studded line between client and friend. When you did my hair for my wedding one hundred and thirty seven years ago, I forcibly invited you to stay for the ceremony.

wedding

gratuitous wedding photo by kate burton

I am wildly jealous of your other clients in their capacity as walking reminders that we are not monogamous. I went really, really short with you.

What else do you need from me?

Why’dya have to go and set the bar so high for cleverly weaving the race for the cure into effortless-looking professional expression? Not all of us work in fields where an actual weave is an option.
pink ribbon codStill, some of us can rise to a challenge in the name of a good cause. Some of us can dress our fish in pink ribbons and cook it in parchment, to boot. En papillote. Do your extensions have a French name, Kimbo? Are they perfumed with ginger and lime, cilantro and red chili? Do they steam themselves in ten minutes with a side of baby bok choy? Are they rich in antioxidants and other cancer-preventing nutrients? Do they—ahem—make your house smell like fish the next day?

Just curious.

Fish en Papillote

Adapted from Martha Stewart Living, January 2009

-serves 4-

Ingredients
Juice and zest of 3 limes (grate zest on a rasp)
4 garlic cloves, sliced thin
1 2-inch piece ginger, peeled and cut into matchsticks
1 medium red onion, halved and thinly sliced
1 red chile, sliced thin
4 fillets cod or other firm-fleshed white fish
2 heads baby bok choy, halved lengthwise
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 sprigs cilantro

Method
1. Preheat the oven to 450° F.* In a small bowl, combine the lime zest and juice, garlic, ginger and onion. Cut four 20-inch pieces of parchment, and fold each in half crosswise. Unfold, and place 1 fillet and 1/2 head bok choy next to each crease. Sprinkle with 1 tablespoon olive oil and plenty of salt and pepper. Top each fillet with 1/4 of the onion mixture, a few slices of chile and 2 sprigs cilantro.

2. Fold parchment over fish along crease. Starting at one end of the crease, make small, tight, overlapping folds along the entire length of the three open edges, working continuously until you reach the other end of the crease to make an airtight packet. Place the four packets on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets and serve.

*Note: You can also cook the packets on a covered grill at medium heat. In that case, do not use the baking sheets.

WELCOME TO UMAMI GIRL!

Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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