Foil-Baked Fish

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            FOOD FUNNY
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Thanks to Stacie Wheeler for sharing this with us:

A man goes to the doctor and tells him that he hasn't been feeling
well. The doctor examines him, leaves the room and comes back
with three different bottles of pills. The doctor says, "Take the green
pill with a big glass of water when you get up. Take the blue pill
with a big glass of water after lunch. Then just before going to bed,
take the red pill with another big glass of water."

Startled to be put on so much medicine the man stammers, "Jeez
doc, exactly what's my problem?"

The doctor says, "You're not drinking enough water."

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            TODAY'S RECIPE
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There are many fussy variations on this concept including wrapping
the fish in parchment paper and baking it inside a mound of salt,
but they all boil down to one thing: keeping the moisture and flavors
from escaping as the fish cooks. This procedure not only makes the
fish more flavorful, but it also protects against the drying effects of
over-cooking, giving the hurried home cook a few minutes of latitude
when it comes to timing. Feel free to serve this dish foil wrapper and
all for an unusual presentation.

Foil-Baked Fish

4-6 cups (1-1.5 L) fresh spinach leaves, trimmed
and thoroughly washed
4-6 fillets, about 6 oz (170 g) each, firm fish such as
salmon, halibut, or cod
1/2 tsp (23 ml) ground cumin
1/2 tsp (2 ml) crushed red pepper flakes, or to taste
Salt and freshly ground pepper to taste
3 Tbs (45 ml) orange juice
3 Tbs (45 ml) olive oil
2 tsp (10 ml) grated fresh ginger
2-3 scallions (spring onions), green and white parts,
chopped

Set out 4 to 6 rectangles of aluminum foil about 10x12 inches
(25x30 cm). Divide the spinach among the pieces of foil, mounding
it in the center. Season the fish fillets with cumin, red pepper
flakes, salt, and pepper and place on top of the spinach. Whisk
together the orange juice, olive oil, and ginger and drizzle over
the fish. Sprinkle with the chopped scallions. Wrap the foil around
the fish, folding the edges over to seal them. Bake in a preheated
350F (180C) oven for 15 to 20 minutes, depending on the thickness
of the fish. Cut the foil pouches open carefully - the escaping
steam will be very hot - before serving. Serves 4 to 6.
Received on Thu Mar 16 09:49:07 2006