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Recipe of the Week: Steamed Red Snapper with Salsa Verde


PHOTO PROVIDED Chef Loretta Paganini

Health professionals consider steam cooking one of the best methods for cooking vegetables and fish. When food is cooked at a very gentle temperature, there is very little lost of vitamins and minerals and the taste and flavor remains unchanged, therefore requiring very little additional flavoring. A liquid (water or stock) should never touch the food; a steam basket with a fitted lid works best. Serves six. (Chef tip: You can use any variety of firm flesh fish whole or filet, just remember to adjust the cooking temperature.)

2 16-ounce each red snapper

2 stalks of celery, chopped

1 small onion, chopped

8 black peppercorns

1 lemon juice of

1/8 teaspoon ginger, sliced

1 teaspoon fresh chives, chopped

1 teaspoon fresh Italian parsley leaves, chopped

2 cloves garlic, sliced

6 Romaine leaves, blanched

12 baby Portobello mushroom caps, sliced

3 green onions (top only), chopped

6 small red skin potatoes well-scrubbed, cut in half

1 tablespoon sesame oil

1 tablespoon soy sauce

1 teaspoon rice wine vinegar

1/2 teaspoon pepper

Bring a six-quart pot of water to a boil and add celery, onion, peppercorn, bay leaf and lemon juice top with a bamboo or stainless steel steamer. Make sure you have a top that fits the bamboo or stainless steel steamer.

Wash the fish and remove the gills. Season the fish cavity with salt and pepper, then add chive and parsley. Using a sharp knife make four slits on each side of the fish; insert the garlic and ginger. Wrap fish in romaine. Place the red snapper in a steamer top with mushroom and green onions and a little lemon juice; add potatoes and steam for approximately 16-18 minutes (depending on thickness of fish or until it flakes).

Place cooked fish on plate. Top with mushrooms and green onions. Drizzle olive oil and fresh lemon juice. Serve with steamed potatoes.