...so what is it doing in a Moosewood Cookbook? The Moosewood Cookbook, and its spinoffs - The Enchanted Broccoli Forest, Sundays at the Moosewood Restaunt, and The Moosewood Restaurant Cooks at Home among others, are classics of the vegetarian cooking genre. Fifteen years ago James bought me the Cooks at Home Cookbook before he left on a 3-month sojourn to the Amazon. Knowing that I did't like to cook just for myself, he selected it because it featured good meals that could be made in 30 minutes or less. Like the rest of the Moosewood series this is a vegetarian cookbook. There is not much of explanation in the book as to why fish recipes are included, except to say that some vegetarians will eat fish.
This week our family decided to eat what we had on hand,before doing more food shopping. I knew we had fish fillets in the freezer so we decided to find a fish recipe that incorporated ingredients we already had, or that we could easily substitute and selected Asian Fish in a Packet. Ingredients include:
Scallions - we substituted the rest of the baby onions we had left from our Julia Child recipe.
Garlic - good thing I still had some frozen cloves from the CSA farm box
Fresh Ginger- bought recently for another recipe
Dark Sesame Oil - I had light Sesame Oil, although I can't imagine why.
Bok Choi - There was probably some of this in the frozen mixed greens I still had from last summer's CSA farm box.
Soy Sauce - Worcestershire sauce was substituted
Rice - Always on hand at the H-B home.
The fish was layered on top of the cooked rice and greens, then a mixture of the rest of the ingredients was spread on top of each fillet and everything was wrapped into a foil packet, and cooked for 20 minutes at 450 in our new convection oven. These turned out perfectly. Delicious and tender. We opened a bottle of sparkling white wine to pair with this spicy meal.