I’m back with another Lent friendly supper!
For those observing this special time of year, Fridays are meat free! So let’s get creative!
I’m pulling this recipe, again, from the archives! (So please forgive the unprofessional photos!) So, clearly, it doesn’t adhere to my Specific Carbohydrate Diet.
Just a quick refresher on that — seven years ago, I was in a horrible Ulcerative Colitis flare, and I was on bedrest for eleven months. UC is an autoimmune disease that effects the intestines, nearly identical to Crohn’s Disease. Well, during that eleven months, my body rejected every medication. And so, faced with either surgically removing my intestines, or going on a chemo-like intravenous megadrug for the rest of my life that would suppress my immune system, I decided to give the Specific Carb Diet a try – which did end up healing my Ulcerative Colitis, and I’ve been symptom and medication free ever since — PRAISE GOD.
But in that time before I adopted the SCD, I was trying other types of therapeutic diets, and documenting it on my other food blog, GlutenFreeHappyTummy. So any who — TL:DR…this recipe was part of that time period before I began the SCD.
And LET ME TELL YOU – this recipe is not only insanely delicious but SO EASY, and SO ELEGANT.
For this recipe, I prepared the halibut en papillot which is a highly underutilized French cooking method that literally translates to: cooked in paper wrapping.
Basically, you make little individual pouches of the fish and vegetables, wrap them in parchment paper (or alluminum foil), and pop them in the oven!
It’s so efficient, because not only is there ZERO clean up, but the presentation is so cute: everyone gets their own little package. And then the FLAVOR is out of this world, because the food cooks in this beautiful steam bath of all the flavors inside the pouch.
I’m telling you…you may never cook fish the same ever again!!
OH! And I haven’t even mentioned the other superstar of this recipe yet either: The PESTO WILD RICE!!!
Oh my gosh – I have no words. Just stay tuned.
This recipe is gluten free and paleo (minus the rice!) So let’s goooo!
Here’s What You Need:(Serves 2)
2 fillets of fish (one per person, I used halibut, but flounder, cod, grouper, or seabass are other terrific options!)
handful of spinach
bell pepper, sliced into thin strips – I used red, yellow and green
3 mushrooms, sliced
1/4 cup white wine (one you would drink)
salt and pepper
1 package of wild rice
1 cup fresh basil
3 stalks of kale – stems removed, and steamed
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt and pepper to taste
First: start by getting your wild rice going. It takes a full 60 minutes to cook. Cook it per/package directions, using vegetable stock instead of water.
Take two large pieces of tin foil, and spray a touch of olive oil onto the center. On each piece of foil, place a small bed of spinach, 1/2 of the bell peppers, and a few mushroom slices. Then, place the fish fillet on top of the veggies, and season with salt and pepper. Place two lemon slices on top of the fish, followed by a few sprigs of dill. Fold up the ends and sides of the foil a bit, and then pour about 2-3 Tbsp of the white wine over the fish. (This is what steams your fish and veggies!) Wrap your fish in the tinfoil and seal it in so that no steam escapes — creating a little boat. (See below.) Repeat for each filet.
Place your two fish packages on a baking sheet, and bake for 35 minutes, until the fish has cook and the veggies are tender. **When you take it out of the oven, carefully open the pouch, because there will be hot steam that could burn you!
*Protip: Have your dining buddies gather ’round when you do the “big reveal” of unwrapping — it’s dramatic and fun!
While the fish and rice are cooking, get to work on your kale pesto! Steam your kale for 1-2 minutes in a steamer basket until it turns bright green, then rinse with cold water to stop the cooking. Dry it well. Then, whirl all the pesto ingredients in the food processor until you get your gorgeous, emerald green, creamy pesto!
When the rice has finished cooking, let it cook for a few minutes, and then stir in your luscious pesto. Season with a bit of salt, and get ready for a flavor explosion!
This meal was absolutely outstanding! The succulent thing about cooking the fish this way, is that is cooks in a steam bath of white wine, lemon and dill. So it takes on all those flavors in a deliciously moist and tender way!
And then…the kale pesto rice! Somebody pinch me. This is so fantastic – If you’ve never had wild rice before, consider this your personal invitation! It is nutty, a bit crunchy and chewy, and it is just enveloped in this rich and creamy pesto! The flavor is bright with the basil and deep with garlic. It’s a creamy, crunchy, fresh, pesto-y, earthy, and nutty party in your mouth!
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