Fish en Pappilote (Fish In Paper) with Colorful Quinoa Salad
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Welcome to Kate’s Kitchen with Teens.
This is probably the most unique recipe on Kate’s Kitchen – and the quinoa salad is to die for!
What you need:
4 (4 ounce) pieces of white fish, like cod or haddock
salt and pepper
4-8 fresh dill sprigs
4-8 fresh thyme sprigs
2 lemons, sliced thin
4 pats butter
Pre-heat oven to 375 F. Place each piece of fish on a large square piece of parchment paper. Lightly salt and pepper each piece. Lay 1 to 2 sprigs of dill and thyme on each piece of fish. Lay sliced lemon on top, divided evenly between fish. Place a pat of butter on top of lemon. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape SEE video TUTORIAL. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. Serve on plates, in the paper. Be careful of steam when opening the packets.
Colorful Quinoa Salad
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame (get from freezer section)
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
3 scallions, sliced, green parts only
For the dressing:
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Pour the dressing over the quinoa salad and stir to combine.