The 1 Year Recipe So Im Not Going To Forget..
Winter Fish Wrap.
By mid-March, I've about exhausted my creativity on what to do with winter vegetables. But, two perfectly shaped heads of cabbage from San Francisco's Ferry Plaza Farmers' Market, one red and one green, provided enough inspiration for an end-of-winter Sunday Supper. This dish developed into an attractive balance of colors and textures -- a bundle of delicate fish wrapped in a pale green cabbage leaf, surrounded by creamy fresh black-eyed peas and accented with a slaw of crunchy red cabbage seasoned with a sherry vinaigrette.
This dish is surprisingly easy to prepare and uses very little oil:
1 While the beans are cooking, prepare the fish bundles and red cabbage slaw.
2 The pieces of fish are first wrapped in a cabbage leaf, then the bundles are wrapped tightly in plastic wrap and steamed. The double wrapping means the fish steams in its own juices, which intensifying both the fish flavor and whatever spices you use.
3 By the time the beans are done (in 30 minutes), you'll be ready to sit down for dinner!
Subject: Week #52 
Sat Jan 24, 2009 9:52 am
