Hello all!! So it's been a while since I've blogged but here is the latest! On the menu was 'Ginger-Garlic Fish in Parchment" and "Lemon-Chive Noodles"!! First up, let's go fishing!
So the original recipe for this calls for Sea Bass. Sea bass is an endangered fish due to overfishing so it's very hard to come by these days and according to the girl at the fish counter in Publix, can cost up to $99.00 a pound! You can use any firm white fish for this recipe. I had intended to use Mahi Mahi but they didn't have it that day at Publix. They had haddock so that's what I used. It tasted great but next time I'll use a little bit thicker cut of fish. Anyway, this one is a really easy recipe and you are really just learning a method. You could change out the veggies and make a different sauce and could make this any style you want! First thing to do is cut up the veggies. Rachael Tip: When you clean the shiitakes, don't run them under water. Get a damp towl and wipe them off. Most wild mushrooms now days are cultivated so they'll come pretty clean. Running them under water will make them rubbery and tough. So anyway, wipe down the mushrooms and pull the stems. The stems on shiitakes are too woody to eat. Slice those along with the scallions, ginger and garlic and divide each into four piles. Then combine the Tamari, honey, and vinegar in a bowl. At this point you are ready to make your packets. Rachael Tip: Use a bowl to make the packets. Place the parchment paper over the bowl and then put in a fourth of the vegetables, with the fish on top. The bowl will give you some stability when you are ready to close the pouches. Spoon 1/4 of the sauce mixture over the fish. To seal the pouches, fold the top down and then fold up the sides. Repeat for the other 3 pouches and then place on a baking sheet. Put in your preheated oven and bake for 12 - 15 minutes. Once you are done you just cut open the pouches and you are ready to go. Heads up, don't bite down on the ginger, it's a little strong ;) This one is simple but a lot of fun to make. And again you can change up the ingredients and give it whatever flavor you want!
The side dish for this is really simple but a really interesting flavor combination. To get started, heat a pot of water to boil for your pasta. When it boils, salt the pasta water and drop the fettuccini and cook till about a minute shy of al dente. The pasta will continue to cook when you add it to the lemon/chicken stock tea. While the pasta is cooking, heat the chicken stock, tamari, and sliced lemon in a pot over medium-high heat for 7-8 minutes. Rachael TIp: Don't let the mixture actually come to a strong rolling boil. If you do, the lemon juice will bitter. 7-8 minutes will just have it starting to simmer so when it starts to simmer and boil, turn the heat off. At this point, add the chives to the mixture and toss it with the pasta for a minute or two so the pasta absorbs some of the lemon stock and finishes cooking. Serve the noodles along side the fish in parchment. I'll admit that I was a little apprehensive about lemon flavored noodles but it is actually a really refreshing combination and one that I found to be quite enjoyable. Definitely give it a try! 
Hope you guys enjoy this one. It's a lot of fun to make and the flavors are great! Probably be a few weeks before i blog again, but as always, I'll be back. Until then, Happy Cooking!!! "Ginger-Garlic Fish in Parchment w/ Lemon-Chive Noodles"
Parchment Paper
4 (6 - 7oz.) portions sea bass
1 Bunch scallions, cut into 3-inch pieces on an angle
½ Lb. shiitake mushrooms, stemmed and sliced
3 - 4-inch knob ginger, peeled and thinly sliced
4 Large cloves garlic, peeled and thinly sliced
3 Tbs. honey
2 Tbs. rice wine vinegar
3 Tbs. tamari sauce
Lemon Chive Noodles:
1 Lb whole-wheat fettuccine or pappardelle noodles
2 C. chicken stock
1 Tbs. EVOO
2 Lemons, zested and sliced
½ C. tamari sauce
1 Bunch chives, chopped into 1-inch lengths
Hot sauce (optional)
Salt and freshly ground black pepper
Preheat oven to 375°F.
Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack ¼ of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour ¼ of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 - 14 minutes.
Lemon Chive Noodles:
Bring a large pot of salted water to a boil add thepasta and cook until just shy of al denté. Drain.
While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 - 8 minutes. Toss cooked pasta with sauce for 1 -2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or side dish. Spice it up with pepper or hot sauce to pass at the table.
While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 - 8 minutes. Toss cooked pasta with sauce for 1 -2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or side dish. Spice it up with pepper or hot sauce to pass at the table.
