Recipe courtesy of Michele Urvater
Steamed Fish and Vegetables in Stove-Top Papillotte
Getting reviews...
- Total: 27 min
- Prep: 20 min
- Cook: 7 min
- Yield: 2 servings
- Total: 27 min
- Prep: 20 min
- Cook: 7 min
- Yield: 2 servings
Ingredients
Directions
- Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
- Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
- Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
- While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
- When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.
Looking for Something Else?
Related Pages
- Steamed Fish with Ginger Recipe
- Scallion and Ginger Steamed Fish Recipe
- Fish en Papillote Recipe
- Whole Steamed Fish Recipe
- Steamed Fish with Scallion Soy Sauce Recipe
- Steamed Fish with Spiced Rub in Banana Leaf Recipe
- Steamed Flying Fish and Cou-Cou Recipe
- Steamed Fish Recipe
- Sheet Pan Teriyaki Salmon Bowl Recipe