Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Ready a stacked-style bamboo steamer. You'll need two of the layers, one for steaming the onions and fennel soft, and another for the herbs and fish. PREP THE FISH Trim the fish per step by step below. Transfer to a plate and place in refrigerator, uncovered, for a moment. Alternatively, you can put the fish in a baking dish and cover with plenty of ice to, you know, ready the mood. FILL AND STACK YOUR STEAMER Fill a Dutch oven (large enough to house your steamer) about two-thirds full with water. Throw in the mint and lemon slices. Bring to a raging boil, then taper to a steady, steamy boil. For the first bamboo steamer layer, lay down a bed of trimmed green onions as if to build a raft. Place the fish on top of the onions. In a small bowl, toss together the chopped tarragon, the parsley, the fennel fronds, and the thyme leaves. Sprinkle in an even layer on the top side of the fish. Sprinkle with the black pepper. Top the fish with another bamboo layer, and then add the shaved fennel bulb and the sweet onion to this top steamer. STEAM IT ALL! Cover the steamer stack, place over the simmering water, and steam for about 20 minutes before checking the fish. Depending on the size of the fish and the intensity of your steam, this can take anywhere from 20 to 35 minutes. Check the doneness of the onions and fennel. They should be soft after about 20 minutes of cooking time. When tender to the tooth, transfer to a blender and add the capers, oil, lemon juice, red wine vinegar, and Tabasco. Blend until silky smooth. In the steamer layer that contained the onions and fennel, add the arugula, then cover and return the top steamer layer to the steamer stack. Steam 15 minutes, letting the arugula wilt while the fish is finding its way to completion. Turn off the heat. SERVE YOUR BEAUTIFUL FISH Find your most majestic serving platter--one that has plenty of depth for sauce. Once the fish is cooked through, pour half of the fennel sauce onto the base of the platter. Layer the gr
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Seal out syn-propanethial-S-oxide — tear-free onion prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Seal out syn-propanethial-S-oxide — tear-free onion prep