pen rainbow

Tuesday, August 30, 2016

Tuesday's Cupboard—Talapia Pockets

The easiest way I know to cook fish_fresh & delicious!



talapia pockets

adapted from Best of Weight Watchers Magazine Vol. I


Individually frozen talapia filets_Kirkland Signature available at Costco

Serves 2  
(2 filets each)

ingredients

  • four 4-oz. filets of talapia (thawed)
  • 4 green onions, chopped
  • about 6 T. of Kikkoman Ponzu sauce
  • 2 T. freshly chopped ginger
  • 4 T. sesame oil
  • cracked black pepper
  • 1- 2 cups of hot cooked jasmine rice
add-ins:  a sprig of fresh dill, 2 slices of fresh lemon or lime (per pocket)

make it!

Preheat oven to 350°F

I wrap mine like burritos using Martha's double-duty parchment + foil paper
(parchment on the inside, foil on the outside)

1 fish pocket
  1. Tear off a 12" x 18" rectangle of non-stick foil or plain parchment paper or double-backed foil /parchment.  Fold it in half so you have a 12" x 9" rectangle.
  2. On one side near the center fold, place 1 filet of fish
  3. Top filet with 1/4 of the chopped onions + 1/4 of the chopped ginger + a splash of Ponzu (about 2 T.) + a drizzle of sesame oil (about 1 T.) 
  4. Top with a sprinkle of cracked black pepper
  5.  Wrap into a sealed packet  
  6.  Repeat with the other filets.  Place sealed pockets on a cookie sheet lined with foil.
  7. Pop into the oven & bake for 25-30 minutes.  Check for desired doneness.  Fish should be opaque & onion should be  stewed.
  8. Unwrap & serve over hot cooked jasmine rice.

Enjoy!