Dreamy's Delights

It's all about the food!

Barramundi in parchment with mango and zucchini

It’s been a pretty slow week for cooking. I’ve been tired and just not doing much of anything besides working and sleeping. Tonight was just going to be broiled fish again with veggies. I asked Jene to stop and grab some squash and in addition to the zucchini he brought home some beautiful mangoes. This gave me an idea… Thus this recipe was born.

Recipe

4 pieces of parchment paper

4 fish fillets (I used barramundi)

2 zucchini, sliced into thin rounds

2 cups diced fresh mango

1 TB butter

2 cloves garlic, slivered

2 TB dried minced shallots

1/4 cup white wine

salt and pepper to taste

Preheat the oven to 425F. Take one sheet of parchment paper, spray with non-stick cooking spray, and place one fish fillet in the center. Place 1/4 of the butter in the middle of the fish, sprinkle with 1/4 of the slivered garlic and 1/4 of the shallots. Place 1/4 of the mangoes on top of this and layer on 1/4 of the zucchini slices. Pour over 1/4 of the white wine and sprinkle with salt and pepper. Fold the parchment paper over on itself to seal and tie with kitchen twine. Bake for 20-30 minutes.

 

This picture shows how the fish looks as I start layering on the zucchini. The squash gets layered over the mango until it’s covered completely. The reason for doing this is so that the mango juice soaks directly into the fish as it bakes. The zucchini will steam in the combination of white wine and mango juice.

I like cooking fish in parchment paper because it keeps the juices in and the fish stays very moist. It also makes for a particularly pretty presentation when it’s done cooking. Another variation on this I’ve done is salmon with leeks and asparagus instead of mango and zucchini. This is another recipe that’s easy to change around and make your own.

This second picture shows the four packets tied up and ready to go in the oven.

And finally, the finished product after baking. It came out really good. Personally, I would have enjoyed asparagus more than the zucchini but asparagus is unholy expensive right now lol.

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Broiled Barramundi

Tonight was another night for a simple meal. I thawed out a couple of barramundi fillets, topped them with a wet rub and broiled them.

Recipe

3 TB chopped dill

2 TB chopped chives

juice of 1 lemon

splash of olive oil

salt and pepper to taste

I put everything into a mini food processor and made a puree of it. I then slathered it all over the fish and broiled the fish about 10 minutes.

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Nibbling

Some days cooking just doesn’t happen. Especially if there is lots of food in the fridge lol. Today was one of those days. I was going to smoke some ribs but didn’t get them in the smoker until 3pm (they’ll be done around 9 or 10 tonight.) I was going to fry up some of the duck confit and just ran out of energy (again). So I made up a cheese plate with five different types of cheese, baked a dump cake and smoked some fish. Now my brother, Jene and I can nibble on whatever sounds good.

The cheese plate consisted of Havarti with dill, Gouda with wasabi, a cheese from a local place that is half goat’s milk half cow’s milk, chedder with stout and mustard seeds and marinated mozzarella.

Aaron had some trout and tilapia that needed to be used up so I rubbed them with some honey, sprinkled with salt and pepper and a bit of lemon juice. Put the fish in the smoker for a couple of hours. It came out quite tasty.

The dump cake was made with apple pie filling, dried cherries, spice cake and ginger ale. It’s a little sweeter than I really enjoy but still good for all that. A nice way to end the day.

Tomorrow we’ll eat the ribs for dinner 🙂

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