Fish Steamer
Having dealt with in a couple of occasions, some of the key platitudes on the fish, we continue our investigation of this staple of our diet, focusing on methods of cooking. As some of you certainly are not passionate of marine products and until a few years ago, they rarely appeared on my table. Yet, they are a staple food for more healthy, vital for a balanced diet, certainly a protein from red meat Predel, at least in terms of diet (dixit the family doctor), not to forget their rich in omega 3, so essential in our consciences, and also, perhaps, to our body. Personally, the factors that annoys me the most were, in order of importance, the smell of raw, see the head and tail, the spines and, of course, the strong taste. I then immediately directed to systematically different varieties of fish steamer fillets. Fortunately, we can always ask the fishmonger to prepare our fillets, freeing the parties to inconvenience us, or why not, we can use frozen fish steamer fillets that we find in supermarkets. But not enough, because when you do not like the strong taste of the sea, you have to start from the delicate flavor of fish, such as sole, race, tilapia, mahi-mahi (in Italy a little 'harder to find, perhaps) . . . . Since I chose to eat fish steamer for health, I avoid frying, coat with flour and dip in the melted butter, all methods very tasty, but contrary to the results I'm looking at this diet food. Then I will just toss with olive oil, lemon, spices and various vegetables cooked and my favorite remains the foil in the oven and steaming. The steamer being the most delicate, the reserve to fish from the lightest flesh but also with salmon that is going well to this area, to be accompanied with a sauce made with olive oil, lemon juice, salt, pepper and if you like, a clove of garlic and a little 'chopped parsley. But my favorite 'cooking in foil is that, besides being simple and practical since it does not dirty the oven leaving unwanted smells, you can add to the fish steamer not only color but also so much flavor, keeping the meat tender and juicy. Take the foil (individual) with a sheet of aluminum, the center of which lay the fish steamer fillet of your choice, salt pepper, cover with a trickle of olive oil and a slice of lemon. Now you choose the flavor you want: a little 'of garlic and parsley and a splash of white wine for a simple thing, or strips of red pepper and red onion, a couple of shrimp and clams, a diced tomato, or simply or even a splash of Pernod, the cumin seeds . . . . Let go of your imagination and try, try, discover the new flavors of the sea that you are now able to appreciate. Close the foil, leaving space around the ingredients to allow the formation of vapor inside and bake at about 200 degrees F for about 20-30 minutes, depending on the thickness of the thread. Let stand ten minutes before your individual cones open and be careful: steam that comes out is hot. [. . ] To accompany the baked cod with boiled potatoes and baked, or added directly in the form of salad with parsley, olive oil and salt. Or why not, with a richer type [. . ]. . . .
