You wouldn’t believe how often I get questions about how to cook fish; it’s still one of those foods that makes people a little nervous. They either think 1) their house is going to smell awful or 2) fish cookery is terribly complicated. If you’re among the skeptics, I’m about to dispel your fears.

This recipe is quick, fragrant, and nearly mess-free! You’re going to cook a mild fish in foil or parchment packets with aromatic additions like ginger, soy, garlic, sesame oil, and sherry. If you haven’t cooked with these ingredients before, you are in for a treat! These classic Asian flavors smell amazing – certainly nothing like the fish sticks of your childhood.

I’m recommending tilapia here because it’s ubiquitous these days, but you can use any mild white fish like sea bass, branzino, flounder, or red snapper if you’d prefer. Once you get the packets assembled, you’re 12 minutes away from dinner. That just might make you a fish cooking convert!

Ginger Fish in a Packet

serves 4

Ingredients

1 carrot

2 teaspoons grated fresh ginger

2 cloves garlic, minced

6 shiitake mushrooms, stems discarded and caps sliced

1 1/3 pounds skinless tilapia fillets, cut into 4 portions

2 scallions, cut into 1 inch pieces

2 tablespoons soy sauce

1 teaspoon Asian sesame oil

1 tablespoon dry sherry

Directions:

1.  Preheat the oven to 400 degrees. Fold four 20-inch long pieces of foil or parchment in half.

2.  Using a vegetable peeler, shave the carrot into long strips.  Divide carrot into four portions, and mound each portion in the center of each piece of foil.  Divide the ginger, garlic, and mushrooms equally among the packets and place on top of the carrots.  Place a piece of fish on top of the vegetables.  Arrange the scallions on top.

3.  Combine the soy sauce, oil, and sherry.  Pour over the portions of fish.  Close the packets with tight folds.

4.  Arrange, uncrowded, in a single layer on a baking sheet and bake.  A 3/4 – 1 inch fillet will take about 12 minutes to bake.  Cut an X in each packet to release steam and place on individual dinner plates. Voila!

Two of my children have summer birthdays, a fact which leaves me constantly on the lookout for great salads that we can serve at family parties!

I made this one for my 3 year old’s birthday and it won’t be the last time it makes an appearance.  I had to make a few substitutions based on the produce I  had. I used green beans instead of wax beans,  edamame instead of fava beans, and yellow cherry tomatoes instead of red. I also omitted the chives. Call me a rebel.

But guess what? It was STILL delicious.

Try this one – it’s a lovely way to showcase your farmer’s market finds!

Summer Bean Salad
adapted from My Recipes

serves 4

Ingredients:

3 tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
3 1/2 tablespoons fresh lemon juice, divided
1 tablespoon chopped fresh thyme
3/4 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
8 cups water
8 ounces fresh yellow wax beans, cut into 1 1/2-inch pieces (about 3 cups) (or green beans)
2 cups shelled and peeled fava beans (about 3 pounds unshelled beans) (or frozen edamame)
2 cups quartered cherry tomatoes (yellow or red)
1 cup very thinly vertically sliced red onion
1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1/4 cup canola mayonnaise
1 tablespoon minced fresh chives

Directions:

1.  Combine oil, lemon zest, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk.

2.  Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 2 minutes. Add fava beans (or edamame) to wax beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain again.  Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.

3.  Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle mayonnaise mixture over bean mixture and toss just before serving.