cilantro, en papillote, gluten free, green pepper, Maker's Diet, mushrooms, pesto, vegan, wild rice, zucchini
What a weekend! It was so great having everyone together! Under our roof, we had 7 people and 2 dogs! This afternoon, the last of the crew left, and now we’re back to just three. I am so grateful for the memories created this weekend.
So with a strikingly quiet and calm house, I decided to use up some of the leftover veggies from this weekend. We had a random bell pepper, zucchini, and cilantro, plus lots of limes due to our healthy supply of beer!
I decided to make another Fish en Papillote (Fish in Parchment) — or in this case, tin foil! I served this with delicious Cilantro Pesto Rice!
We had a beautiful fillet of grouper from Lobsta Bakes that was wild, ocean-caught, and fresh from that morning! I made it “en papillote,” or in little tin foil canoes. I placed the fillets on beds of julliened vegetables, and they cooked in a steam bath of white wine, lemon and dill.
Here’s what you need:
1 green bell pepper, sliced thin
1 zucchini, sliced thin
4 mushrooms, sliced
1 lemon, sliced
Preheat oven to 350 degrees. I portioned out my fish into 3 servings, and seasoned with salt and pepper. I laid out 3 large sheets of tin foil and laid a bed of bell peppers, zucchini, and mushrooms on each. I placed the fish on top, followed by the lemon slices and fresh dill. After folding up the sides and ends a bit, I poured a healthy splash of white wine over the fish. (This is what steams your fish and veggies!) Then fold up the sides and ends so it is all enclosed, creating a little canoe. Bake for 45 minutes, or less, depending on the thickness of your fish. Carefully open your papillote (the steam can burn!) and enjoy! Delish!
With these delectable packages, I made Cilantro Pesto Rice! This pesto remix was outstanding! So fresh and bright!
Here’s what you need:
1 box wild rice
1 bunch cilantro, stems chopped off
2 stems of kale, stalks removed, steamed
1-2 garlic cloves, (depending on how garlicy you like it)
1/3 cup pumpkin seeds, toasted
juice of 1 1/2 limes
1 Tbsp EVOO
water to desired consistency
Steam your kale to wilt it — just a minute or two. Put everything in the food processor, and whirl it around until it is a nice, thick, pesto! Mix this with your cooked wild rice. Yummy!
This dinner was delicious. It’s amazing that this patched-together-meal-to-use-up-leftovers could be so gourmet! Cooking fish in the tin foil canoes makes them so moist, tender, and flavorful! They take on the flavor of what they’re cooked with. This fish had the wonderful flavor of wine, dill and lemon! And the veggies were just wonderfully tender. Simply splendid. And this dish definitely brings the drama, as you unveil the succulent fish and veggies, waiting to be enjoyed!
Finally, the rice. Goodness, was this every scrumptious! Using cilantro in this pesto was so delightful! It gave it a truly bright and fresh flavor that you can only get from cilantro! This freshness, paired with the nutty, crunchy-chewy texture of the wild rice was absolutely delicious. A flavor explosion to say the least!
Here’s to a great week!