I love to eat. Then again, who doesn’t?! I’ve gotten a lot of feedback from people telling me that I needed to start a food blog. “What a great idea!!!” I thought. I’m always posting pics of my food on facebook and so many have emailed me asking for the recipe. It’s crazy! LOL! I’ve always cooked in the past, but just recently I’ve picked up a few cookbooks to help me break out of the norm while giving healthier ways to prepare foods. My favorite cookbook at the moment?! America’s Test Kitchen cookbooks! They’er brillz! Not only do they give good recipes, but they give you WHY they’ve choosen their techniques and ingredients. I’m sure I’m the last person to know about this amazing cookbook!
So Tonight I made my favorite weeknight dinner. Steamed Tilapia and Veggie bundles. So easy and so healthy!!!
Yummmmmy!!!!!!!!!! Ugh. So good! Here’s the recipe:
1/2 bunch thin asparagus (about 8 ounces)
tough ends trimmed cut into 2-inch lengths
1 carrot, peeled and cut into 2-inch matchsticks
1/2 red onice sliced thin
1 tablespoon unsalted butter, softened
1 tablespoon chopped fresh tarragon
1 small shallot, minced
1 garlic gloved, minced
1/4 teaspoon gratede lemon zest plus 1/2 teaspoon fresh lemon juice
salt and pepper to taste
4 (3-ounce) skinless sole fillets (or any white fish really…)
8 slices lemon
1. Fit large bamboo steamer ( Bed Bath and Beyond 24.99) with foil. Fill bottom of large wok with water until it just touches the bottom of the steamer basket and bring to a boil. Add asparagus, carrots and onion to the top steamer basket and cover. steam until just tender. about 5 min. Remove the steamer basket and veggies from pot, rinse the veggies until cool then pat dry. cover the wok with a lid to keep the steaming liquid warm.
2. Meanwhile, mix together the butter, 2 teaspoons of the tarragon, shallot, garlic, lemon zest, lemon juice, 1/8 teaspoon salt, and pinch of pepper.
3. pat the fish dry with paper towels, then season with 1/8 teaspoon salt and pinch of pepper. Spread 1 teaspoon of the tarragon butter over each fillet. Divid the veggies among the 4 fillets, laying them across the wider end of each piece of fish. Roll the fish up around the veggies into tiny bundles.
4. Line the steamer basket with 4 of the lemon slices and gently lower it into the wok. Lay 1 of the fish bundles, seam side down on top of each slice. Repeat for remaining 3 fishies. Sprinkle the fish with the remaining 1 teaspoon tarragon and lay the remaining 4 lemon slices on top of the bundles.
5. Bring the water in the wok to a boil. Cover the steamer and place entire steamer into the wok with the boiling water. Steam for 5 to 7 minutes or until fish is flaky. NOTE: fish on the bottom will cook a LOT faster than fish on the top if you had to seperate the fish between top and bottom. Adjust accordingly.