Coast Cooking

Coast Cooking: Try steaming fresh fish

Keeping to the healthy theme, as difficult as that is for me, today’s blog post will focus on fresh fish.

 We have such an abundance of good, local fish, and it seems to me fish is not represented on our menus as often as it should be. 

When you do see it, it is often fried, baked or broiled, never steamed. Our Chinese friends would be amazed we leave this quick and healthy method out of our culinary options.

Be brave and give this recipe a try

FISH AND GREENS

Filet of fish (your choice)

Turnip or collard greens

2-3 cloves garlic

1 cup cooked Rice (optional)

Citrus for garnish

Stem the greens and wash. Sauté the chopped garlic in a little oil for 2 minutes, add 2 inches of water, bring to a boil, and add the greens, a handful at a time. Cover and simmer until just tender. Remove and set aside. It is best if you have a bamboo steamer for this part of the recipe. If you do not, improvise. Place the fish on the steamer, lightly salt and place over a pan of boiling water. Cover and steam until done. Plate the greens, top with fish and serve at once. A side of rice goes very well with this dish.  A touch of hot sauce is pretty good as well. 

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