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Week of 6/9/14

Active: 35 min Total: 35 min
Original
Cuisines
European - French
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60

Ingredients

Metric
Servings:
4
Dijon-Thyme and Lemon Fish Packets with Broccoli and Bean Salad:
  • Tilapia - 4 fillets
  • Shallots - 1/2 bulb
  • Thyme - 1 tsp , leaves of
  • Broccoli - 2 lbs , chopped
  • Aluminum foil - 4 sheets , 16" wide
  • White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((Sub ~2 cups))
  • Dijon mustard - 2 tsp
  • Coconut aminos - 1 Tbsp
  • Sherry vinegar - 2 Tbsp
  • Olive oil - 4 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Golden raisins - 1/4 cup
  • Pine nuts - 1/4 cup
  • Lemon - 1/2 , wedges

Prep

  1. Fish - Rinse and pat dry with a paper towel.
  2. Shallots / Thyme / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  3. Foil - Tear out sheets of foil. (Can be done ahead)
  4. Beans - Rinse and drain.
  5. Make vinaigrette - Whisk together shallots, thyme leaves, Dijon, coconut aminos, sherry vinegar, and olive oil. (Can be done 3 days ahead)

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Make

  1. Heat an outdoor grill or your oven up to 425F (218C) degrees.
  2. Place fish fillet onto one half of each of your aluminum foil sheets. Sprinkle lightly with salt and pepper. Pour 2 tsp. (9.85ml) of vinaigrette on each of the fillets. Fold the sheet over and then roll the edges to form a tight seal. This video shows how it’s done with parchment paper, and it’s even easier with foil.
  3. Place foil packets onto grill. Close and cook for 10 to 12 minutes.
  4. While packets are grilling, place broccoli in a microwave safe container. Cover with a paper towel and microwave for 2 ½ to 3 minutes, until tender and crunchy. (If you don’t have a microwave, just cook in a pot of boiling water for about 2 to 2 ½ minutes, drain and run under cold water).
  5. Heat up a saute pan over medium-high heat. Add cooking oil and then golden raisins with pine nuts to heated oil. Toss until golden reasons are softened and plumped and pine nuts are golden.
  6. Toss raisins and pine nuts with broccoli and remainder of vinaigrette. Serve fish steaming with lemon wedges and broccoli and bean salad.

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