Recipe Review: Fish Fillets with Tomatoes, Squash, and Basil


Cooking in parchment paper helps to seal in steam and moisture and concentrate flavor.  There are several recipes from the June 2012 Bon Appetit magazine that highlight this technique.  In this fish recipe, fish fillet like cod or halibut (I used tilapia) is layered on top of a bed of shallots, tomatoes, summer squash, and basil.  A little bit of white wine and olive oil combine with the fish and vegetables to make a nice, light sauce.  Baking time in a 400 F oven is 10-15 minutes.   This dish was mildly flavored, but healthy and easy to do on a weeknight.

Link to recipe here.

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Recipe review: Melon with Basil-Lime Granita


Melon with Basil-Lime Granita is a perfect summer dessert, light and refreshing.  Blend a simple sugar syrup, basil, lime juice, and freeze, scraping every 30 minutes to get a slushy ice texture for the granita.  Then serve it on top of canteloupe and honeydew macerated in a little bit of sugar.  To go over the top, serve with a delicious, not-too-sweet cornmeal cookie.  A definite hit dessert.  Recipes from the dearly departed Gourmet magazine.

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