No, not food fights or kiddie makeup – just fun with writing about food. Here’s a recipe for you from my fish lady at Northwest Fresh Seafood. They have a FB page, but no webpage that I could discover. Read it for the humor as well as the serious instructions. N.B. Megan is the lady who writes these emails and works in the market.
Below is a great recipe from Paul Johnson, founder of Monterey Fish Market.
Halibut Baked in Parchment with Tomatoes and Sweet Corn
Four halibut fillets
2 ears of fresh sweet corn kernels
1 pound of your favorite fresh tomatoes, diced
1 bunch diced scallions, including light green parts
2 stalks celery, with leaves, diced
1 inch piece fresh ginger, minced
2 Tbsp olive oil
Juice of one lime
Salt and cayenne pepper to taste
- Invite Megan over for dinner.
- Preheat oven to 400 degrees. Tear off four 18 inch sheets of parchment paper. Fold each parchment sheet in half, then spread it back open. Place 1 halibut fillet on half of each sheet of paper two inches above the fold.
- Mix the remaining ingredients together in a bowl. Place a quarter of the mixture on top of each piece of halibut.
- Fold the sheet of parchment paper over to enclose the ingredients. Starting with the corner near the folded edge, make overlapping folds, on top of the other, about ten folds, until the opposite corner of the folded edge is reached. Twist the last fold at the end of the package several times to make a tight seal, and place it under the packet.
- Place the packets on a baking sheet and bake until the paper turns brown around the edge and puffs up, 10 to 12 minutes.
- Place each pocket on a plate. Carefully cut an X in the top of each to allow steam to escape. For the full visual and aromatic effect, cut them open at the table.
And there you have it. Enjoy!