Fish – In – A – Bag!
April 3, 2008
This is Quinoa. Pronounced KEEN-wah. Its fun to say, no? it has been important in food for 6,000 years since Incas used to make gruel out of it!A closer look. The white part is the seed and the darker ring around it is called the germ.
I've added salt and pepper and some cayenne. You could add butter but we are being healthy right? Bring this to a boil, then cover and simmer for about 15 min (that's it? This IS quick and easy!)
This is what it looks like when cooked and fluffed up with a fork
Notice the seed has separated from the germ, that's what you are looking for.
you can really use whatever veggies you have around (just like you can use whatever rice or grain instead of quinoa or whichever fish was the freshest at the store) our favorites for this dish are pepper, asparagus, and red onion.
Make the red onion really thin.
Salt and pepper the fish. Be generous. This is halibut, also our fave for this application, but as I said before you can use whatever fish looks best that day or what you like the most.
Put some of the cooled quinoa on to a large piece of parchment paper.
We like to stand the fish up because the halibut seems to cook better.As you can see, we have cut the veggies to be about the same size and arranged them like so.
Onions on top and then squeeze half a lemon on.
And a couple sprigs of whatever fresh herb you feel like. We used thyme here, but I usually get oregano if they have it fresh.
MMMM I'm ready to eat!
Ok time to seal it up. Fold the paper over the fish
Tightly sealed and crimped and put on the baking pan. The oven was preheated to 400 and we cooked this for 12 minutes. Other fish will be different but the good thing about the bag is if you over cook it a little, it isn't a big deal. The bag is steaming the fish rather then baking it so it is a little more flexible and comes out juicy, flakey, and awesome!
Now here is the big payoff we have all been waiting for!
Make sure to stick your face into the steam and take a big whiff.
There is the other one.
Perfectly cooked, flaky, juicy, delicious! Take out the herbs before eating.
Fish – In – A – Bag!
For: 2 Servings
- 1 Cup Quinoa
- Salt, Pepper, and Cayenne
- 2 Filets Halibut
- 1 Bell Pepper
- 10 Asparagus
- 1/2 A Small Red Onion
- Thyme or Oregano
- Salt and Pepper
- Put quinoa and 2 cups water into pot. Bring to a boil. Add salt pepper and dash of cayenne. Cover and simmer 15 min. fluff and transfer to bowl and allow to cool.
- Preheat oven to 400. Cut asparagus and pepper to matching sizes. Thinly slice onion Put Quinoa on large piece of parchment, place salt and peppered halibut on top. Line up asparagus and pepper pieces on each side of fish leaning toward it. Place thin onion slices on top. Then add fresh herbs. Squeeze half a lemon on. Seal up parchment so it forms a pouch crimping all sides. Bake for 12 min.