Wednesday, 23 July 2014

Steamed Marlin & Summer Vegetables





I've been eating very healthy for the most part lately. Gearing up for Caribana in just a week and a half! I'm so pumped. I wanted to share with you the dinner I put together last night. I made another poisson en papillote method which I've done a couple of times on the blog already. I just love this technique because it always produces stunning, lean, nutritious and above all memorable meals. In French, "en papillote" means to cook something in a sealed parcel of parchment paper in its own steam. It works beautifully with fish.

I got a marlin steak from the market. Marlins are large fish with spear-like beaks, similar to swordfish and sailfish. They are a very meaty fish but mild in flavour. Typically marlin steak is grilled or seared but it works great en papillote as well. Here I simply seasoned the marlin with salt and pepper. Then I seasoned some yellow zucchini, green beans, red onion, red chili, carrot, garlic and fresh thyme from my garden and dotted it with unsalted butter. I laid the marlin steak on top of the veggies and topped that with a knob of butter before wrapping everything up in parchment paper and sealing it. I placed the parcel in the middle of a preheated 400F/205C oven for 15 - 20 minutes. Some people like to tear open the papillote and serve it in the parchment. I usually rip the papillote to let most of the steam escape and then reassemble on a plate. Just before plating I squeezed some fresh lemon juice over the fish and the vegetables to brighten the flavours. 

Nothing fancy or all that sophisticated but I did end up with a colourful, delicious, healthy dinner. 

Here is a link to my original poisson en papillote dish with all of the step you'll need to know. It's such a versatile and clever technique.

Here is another version I made earlier this year if you're interested in more ideas.

Thanks for checking out the blog and stay tuned for more to come!

B

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