Is that a Fish in Your Packet?
Maybe being Lent season you are thinking about fish on Friday. Or it's a weekday and you want something to spice up your routine. Or you are looking for something easy, delicious and healthy. Ok, maybe it's me. But if you happen to be thinking of any of these things, look no further! This dish has it all. It's easy. It's spicy. It's fish(y)!
I normally prepare fish packets in the summer when the house is hot. These are great on the grill. The other night I made them in the oven which I don't think I've ever done. It was a cold winter night so maybe I was longing for those hot July days.
I looked back on my Instagram and saw lots of pictures of fish packets. All shapes and colors of them too. That's what I love about this beside being easy; it's also versatile. Once you get a hang of making them (which is easy to pick up) you can change the favor profile to fit your mood. Maybe you want something a little more Mediterranean. No problem, use sweet basil, olive oil, tomatoes, and white wine instead. Try something different. Now, put some fish in your packet. You'll be glad you did.
Fish Packet - Thai style
Ingredients
2 Swai filets (5-6 oz. each)
1 cup cooked rice
1 tbsp vegetable oil
1 medium zucchini, diced
1 red pepper, diced
1 shallot, minced
1 garlic clove, minced
2 tbsp soy sauce
2 tsp sesame oil
1-2 tsp curry paste of choice or to taste
1/2 cup coconut milk
Juice of 1/2 of lime
1/4 cup cilantro or Thai basil
1/4 cup green onions
Directions
Preheat oven to 450 degrees F.
Prepare rice per package directions.
Take two 12 x 24-inch sheets of aluminum foil, and fold each sheet of foil over to make a double-thick square. Brush a little oil on the center part of each square.
Rince the fish.
Combine the remaining ingredients except the cilantro and green onions. Spoon some of the mixture onto the center of each foil square. Then place the fish filets over mixture. Spoon remaining mixture over fish.
Fold the foil into airtight packets. Bake for about 12 minutes. Carefully avoiding the steam that will be released, open a packet and check that the fish is cooked through. It should flake with a fork.
Serve contents of packet over rice. Garnish with cilantro and green onions.
NOTE: These are also great on the grill in summer. You can also use tilapia or any other firm white fish.
Adapted from a recipe by Moosewood Café.
I looked back on my Instagram and saw lots of pictures of fish packets. All shapes and colors of them too. That's what I love about this beside being easy; it's also versatile. Once you get a hang of making them (which is easy to pick up) you can change the favor profile to fit your mood. Maybe you want something a little more Mediterranean. No problem, use sweet basil, olive oil, tomatoes, and white wine instead. Try something different. Now, put some fish in your packet. You'll be glad you did.Fish Packet - Thai style
Ingredients
2 Swai filets (5-6 oz. each)
1 cup cooked rice
1 tbsp vegetable oil
1 medium zucchini, diced
1 red pepper, diced
1 shallot, minced
1 garlic clove, minced
2 tbsp soy sauce
2 tsp sesame oil
1-2 tsp curry paste of choice or to taste
1/2 cup coconut milk
Juice of 1/2 of lime
1/4 cup cilantro or Thai basil
1/4 cup green onions
Directions
Preheat oven to 450 degrees F.
Prepare rice per package directions.
Take two 12 x 24-inch sheets of aluminum foil, and fold each sheet of foil over to make a double-thick square. Brush a little oil on the center part of each square.
Rince the fish.
Combine the remaining ingredients except the cilantro and green onions. Spoon some of the mixture onto the center of each foil square. Then place the fish filets over mixture. Spoon remaining mixture over fish.
Fold the foil into airtight packets. Bake for about 12 minutes. Carefully avoiding the steam that will be released, open a packet and check that the fish is cooked through. It should flake with a fork.
Serve contents of packet over rice. Garnish with cilantro and green onions.
NOTE: These are also great on the grill in summer. You can also use tilapia or any other firm white fish.
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Adapted from a recipe by Moosewood Café.
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