Fish – In – A – Bag!

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.

Take one cup of this and 2 cups of water and put them into a
pot.

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.

Mandi’s Knife skills.

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.

Sprinkle the thin onions on top

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

Fold up each end tightly

Then crimp it all so it seals nice and tight. Make sure to use enough paper to start with!

Repeat process and put them 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!

Not counting the quinoa, which I did right when I got home
from work and only took 2 min of effort and 15 min of simmer, this all took
about 10 min or so. And we were going
slow and relaxed and taking pictures. And
counting the quinoa, this is ALL the dishes!!
Not bad not bad, you can clean this while the fish is in the oven.

Now here is the big payoff we have all been waiting for!

Oh yea!

Make sure to stick your face into the steam and take a big
whiff.

There is the other one.
Ps – go sox!

Perfectly cooked, flakey, juicy, delicious! Take out the herbs before eating.

Actual Recipe –

1 cup quinoa
Cayenne pepper seasoning
2 filets of halibut
1 pepper
Asparagus
Fresh thyme or oregano
Lemon
Red onion
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