Tag Archives: fish

Parchment Fish with Black Bean, Coconut, and Lime Sauce

You know how much I love make-ahead dishes. My golden rule in my first book, Picture Perfect Parties, is to always do “one or two make-ahead dishes—one in the oven and one on the cooktop. This makes for a relaxed host!”

When perusing my archives recently, I stumbled upon this post from almost six years ago for parchment fish. My daughter Alex calls it fish in a bag which is essentially what it is. You use parchment to create little pouches of flavor.

The best part about this is that it’s a great “make-ahead” meal. When you’re having guests for a dinner party, just put these together in the morning, pop them into the fridge and pull them out right before guests arrive. Bring them to room temp and pop them into the oven for 20 minutes and voila… dinner is in the bag!

Parchment Fish with Black Bean, Coconut, and Lime Sauce
Serves 4

You will need:

– 4 1/2 lb. pieces of wild salmon (or other fish of your choice; I also like Sea Bass)
– 2 cups snow peas
– 1 red pepper – cut into thin strips about 1/8 ” wide X 4″ long
– 3/4 cup black bean sauce, available in most markets.
– 1 lime 1/2 for juice and 1/2 for slices
– 1 garlic clove minced
– 1 teaspoon soy sauce
– 1/4 cup coconut milk
– 4 parchment squares 16″x16″
– 1/2 cup cilantro leaves as garnish

Preparation:

Preheat the oven to 375 degrees F

Wash and clean the salmon. Pat dry and remove the skin (you can have the fishmonger do this for you if you like).

In a small bowl combine black bean sauce, lime juice from 1/2 lime, and minced garlic, soy sauce, coconut milk. Whisk until combined.

Lay a bed for the fish of 5-6  snow peas, and 5-6 strips of pepper in the middle of the parchment. Lay the salmon on top of the veggies, and spoon 4 tablespoons over the salmon, garnish with a lime slice.

To make a package, fold 2 flaps on either side of the fish over the fish while holding the flaps shut in the middle of the fish, pull the opposite 2 flaps over and hold on top, and roll together so the fold rolls over the fish forming a package. Squeeze the roll tightly and wrap the ends of the roll under itself into the ends of the roll, securing it shut.

Place the packages into a ceramic baking dish and bake for 20 minutes.

I like to serve this over brown rice.

When you pull these out of the oven, place rice on the plate and open the package and carefully pour the fish with veggies and sauce over the rice, garnish with cilantro leaves and serve warm.

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Quick Make Ahead Meal:: Parchment Fish

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You know how much I love make-ahead dishes. My golden rule in Picture Perfect Parties, is to always do “one or two make-ahead dishes—one in the oven and one on the cooktop. This makes for a relaxed host!”

When perusing my archives recently, I stumbled upon this post from almost six years ago for parchment fish. My daughter Alex calls it fish in a bag which is essentially what it is. You use parchment to create little pouches of flavor.

The best part about this is that it’s a great “make-ahead” meal. When you’re having guests for a dinner party, just put these together in the morning, pop them into the fridge and pull them out right before guests arrive. Bring them to room temp and pop them into the oven for 20 minutes and voila… dinner is in the bag!

Parchment Fish with Black Bean, Coconut, and Lime Sauce
Serves 4
You will need:

– 4 1/2 lb. pieces of wild salmon (or other fish of your choice; I also like Sea Bass)
– 2 cups snow peas
– 1 red pepper – cut into thin strips about 1/8 ” wide X 4″ long
– 3/4 cup Chinese black bean sauce, available in most markets.
– 1 lime 1/2 for juice and 1/2 for slices
– 1 garlic clove minced
– 1 teaspoon soy sauce
– 1/4 cup coconut milk
– 4 parchment squares 16″x16″
– 1/2 cup cilantro leaves as garnish

Preparation:

Preheat the oven to 375 degrees F

Wash and clean the salmon. Pat dry and remove the skin (you can have the fish monger do this for you if you like).

In a small bowl combine black bean sauce, lime juice from 1/2 lime, and minced garlic, soy sauce, coconut milk. Whisk until combined.

Lay a bed for the fish of 5-6  snow peas, and 5-6 strips of pepper in the middle of the parchment. Lay the salmon on top of the veggies, and spoon 4 tablespoons over the salmon, garnish with a lime slice.

To make a package, fold 2 flaps on either side of the fish over the fish while holding the flaps shut in the middle of the fish, pull the opposite 2 flaps over and hold on top and roll together so the fold rolls over the fish forming a package. Squeeze the roll tightly and wrap ends of the roll under itself into the ends of the roll, securing it shut.

Place the packages into a ceramic baking dish and bake for 20 minutes.

I like to serve this over brown rice.

When you pull these out of the oven, place rice on the plate and open the package and carefully pour the fish with veggies and sauce over the rice, garnish with cilantro leaves and serve warm.

 

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Grill Masters:: Smoked Branzino

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It’s officially grilling season, and with Fourth of July this weekend, why not take your grilling to a new level and try your hand at grilled Branzino?

Branzino is flaky and subtle, and it takes on flavors quite well. I love to smoke it with rosemary from our garden. The results are a buttery smokey flavor with a soft and melt in your mouth texture. It’s a great summer recipe and the flavors could be translated to other fish types as well. Let me know if you give it a try!

Smoked Branzino
Serves 4

You will need:
– 3  whole cleaned Branzino about 2 lbs
– 3 lemons
– 2 tablespoons fresh thyme
– 1 large bunch of fresh rosemary on the stems
– 2 tablespoons fresh rosemary chopped coarsely
– 1 tablespoon salt
– 3 tablespoons olive oil

To prepare:

Have your fishmonger gut and clean the fish. Rinse under cold water, pat dry and set aside.

In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.

Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.

After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn’t burn.

Remove and garnish with lemon slices and serve warm.

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Rosemary Smoked Branzino

Branzino one of my favorite types of fish. It is flaky and subtle, and it takes on flavors quite well. Recently, I smoked it with rosemary from our garden. The results were a buttery smokey flavor with a soft and melt in your mouth texture. On the menu translated from Italian, they call it sea bass, but it really resembles trout more than what we think of a thick cut from a giant fish.

It’s a great summer recipe and the flavors could be translated to other fish types as well. Let me know if you give it a try!

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Smoked Branzino
Serves 4

You will need:
– 3  whole cleaned Branzino about 2 lbs
– 3 lemons
– 2 tablespoons fresh thyme
– 1 large bunch of fresh rosemary on the stems
– 2 tablespoons fresh rosemary chopped coarsely
– 1 tablespoon salt
– 3 tablespoons olive oil

To prepare:

Have your fish monger gut and clean the fish. Rinse under cold water, pat dry and set aside.

In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.

Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.

After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn’t burn.

Remove and garnish with lemon slices and serve warm.

 

 

 

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Sunday Supper: Fireside Paella

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A few years ago, I hosted a paella party and photo shoot for Atlanta Magazine’s Home it was actually the first feature in the reintroduced version of the magazine.It was a fabulous evening where I pulled together my colorful and delicious fireside paella recipe. I prepared it over an open flame, and it was such a wonder to see it come together in front of the guests eyes.

Paella is a wonderful way to entertain guests while providing them with a delicious meal. Make this on a warm, spring Sunday afternoon and enjoy it with friends and family. Time to make the Paella.

Annette’s Fireside Paella

You will need:

– 8 bone-in, skin-on chicken thighs
– 1/3 cup olive oil
– 1 tablespoons paprika
– Coarse salt and freshly ground black pepper
– 1 cup crushed tomatoes
– 1 red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 1 green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 2 tablespoons saffron + 2 cups warm water
– 6 cups homemade or store-bought chicken stock
– 1 pounds chorizo cut into 3 inch pieces
– 2 cups pounds haricots verts trimmed and cut into 1 1/2-inch pieces
– ½ onion chopped
– 4 cloves finely chopped garlic
– 1 pound pounds calamari, cleaned and cut crosswise into 1/2-inch rings
– 16 jumbo shrimp, peeled and deveined
– 1 dozen littleneck clams, scrubbed
– 1 dozen mussels, scrubbed
– 4 cups *Bomba rice
– 1/2 package frozen lima beans
– 2 cups fresh or frozen peas
– 2 freshly squeezed lemons

To prepare:
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and 1/2 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron. Add saffron mixture to a medium bowl and add 2 cups water. Whisk until well combined; set aside.

If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.

Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add sausage and cook, turning, until browned, about 3 minutes then pull from the pan and set aside.

Put onions, garlic, into the pan sauté until transparent and caramelized. Add rice and saffron water to onion garlic mixture, stir to coat, cook about 1 minute. Add 3 cups of stock and bring to a boil.  Add tomatoes, and haricots verts. Cook, stirring, about 2 minutes. Add chicken and sausages and add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.

Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

* Bomba Rice is a specialty Spanish Rice

xx Annette

Photos by Nicole Letts 

Sara Dorio

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