Future Fishing vol.10 Future Fishing vol.10 | Page 13

Fish on

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Fish in a shell

Roasted fish taco recipe

Ingredients

2 cups frozen corn kernels

1 jalapeno, seeded and finely chopped

1 tbsp honey

1 tsp smoked paprika

1 tsp salt

2 large basa fillets, about 400 g

1 tbsp vegetable oil

1/2 cup sour cream

1 tbsp jalapeno Tabasco

6 large corn tortillas

3 cups shredded iceberg lettuce

Instructions

Combine corn with jalapeno in a large non-stick frying pan set over high. Cook, stirring, until vegetables are slightly charred, about 5 min. Transfer to a bowl and cover with foil to keep warm.

Stir honey with paprika and salt in a small bowl until it forms a paste. Pat fish dry. Return pan to heat over medium-high. Add oil, then fish. Cook for 2 min. Flip, then spread paste over fish. Cover and continue cooking, about 4 more min.

Stir sour cream with Tabasco. Spread on tortillas. Layer with corn mixture, cut-up pieces of fish and shredded lettuce. Serve warm.

Fishtastic Food

Trout provencale en papillote recipe

Ingredients

4 tilapia fillets (about 150 g each)

1 cup dry white wine

2 seeded plum tomatoes

1 small Japanese eggplant

1 small zucchini

1 small onion

1/2 yellow pepper

3 minced garlic cloves

2 tbsp olive oil

1 tsp dried Italian seasoning

1/2 tsp salt

1/4 tsp red-chili flakes

1/2 cup dry whole-wheat couscous

2 tbsp water

1 lemon sliced into 1/4 inch slices

A healthy and colourful dish with zucchini, peppers and tomatoes baked with whole wheat couscous.

Instructions

Position rack in lower third of oven. Preheat to 400F. Place 4 tilapia fillets (about 150 g each) in a pie plate with 1 cup dry white wine. Marinate at room temperature for 15 min. Lay 4 sheets of parchment (or foil) twice the size of fillets on counter. Fold each in half crosswise, then open and lay flat. Julienne 2 seeded plum tomatoes, 1 small Japanese eggplant, 1 small zucchini, 1 small onion and 1/2 yellow pepper. Transfer vegetables to a large bowl.

Stir in 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp dried Italian seasoning, 1/2 tsp salt and 1/4 tsp red-chili flakes. Toss until coated. Stir 1/2 cup of dry whole-wheat couscous with 2 tbsp water in a small bowl. Divide couscous among parchment sheets. Divide vegetable mixture and make a nest with each portion on top of couscous. Lay 1 fillet over each portion of vegetables. Discard marinade.

Season tilapia with fresh pepper. Slice a lemon into 12 1/4-in. slices. Place 3 on each fillet, overlapping to fit. Fold each piece of parchment in half over the fillets. Double-fold all edges to seal completely and form a packet. Place packets on a large baking sheet. Bake in lower third of oven until vegetables are cooked, 20 min. Place packets on plates and serve.

Fish on

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