April 10, 2015
Steamed Whitefish With Fig Leaf Recipe
Fig trees are in abundance around us. We’re lucky that way, or at least I certainly consider us lucky. The figs have already become well-grown and we’re just waiting for them to turn. The concept of cooking meat and fish in wrapping is not a new one; it’s just that before aluminium foil people used what was around i.e. leaves and corn husks. The fig leaves give off a great aroma.
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Steamed Whitefish With Fig Leaf Recipe
Ingredients
- Small fish fillets (we have used Alaskan white fish)
- Garlic, sliced
- Olive oil
- 4 or 5 fig leaves for each fillet
- Spice blend: I keep a blend of coriander, red pepper, cumin, turmeric, cinnamon and cardamom in our pepper grinder that I love to use.
Directions
- Wash the fig leaves and pat them dry.
- Overlap two leaves; the bottom of the leaves overlapping, with the top middle pointing out.
- Now overlap two more leaves and put them across the previous leaves (as shown in the Photo 1).
- Brush both sides of the fish with olive oil and place on the overlapped portion of the leaves.
- Cover in your spice blend/rub and place a few slivers of garlic on top.
- Pull the bottom leaves over first, then fold the middle leaves over the top.
- Secure with toothpicks, or alternatively you can use kitchen twine to tie them (see Photo 2)
- This makes great presentation for a dinner party. If using twine, place the twine down firm in a cross, then place the leaves on top. This will make it easy to just pull the twine up and tie it once wrapped.
- Steam for 7-10 minutes, depending on your fish.
Photo 1
Photo 2
Other Variations
You could also grill the fish same way. Throw some potatoes and vegetable skewers on the grill and you have a meal!
Jen has expertise in the fields of management, health, food, exercise, and travel. In her own words:
During my Dietetic studies I really developed a love for family and community nutrition after doing many projects in my local communities: from Governor Huckabee’s school BMI initiative to organizing community health fairs, volunteering with WIC, and running a nutrition education course for elementary students. From there I let my love for food guide me; the desire to help others find a happy balance with delicious food that not only pleases the palette, but our bodies. I worked mainly with one of the country’s largest weight-loss/healthy living camps for teenagers, returning each summer to manage the food program in different locations as well as teach nutrition and culinary courses to teenagers. In between I’ve worked with individuals on personal menu plans, assisted in recipe-writing for health programs, and put together school menus for small kindergartens. My passion is families and kids, working to keep my own family healthy and happy.
During my Dietetic studies I really developed a love for family and community nutrition after doing many projects in my local communities: from Governor Huckabee’s school BMI initiative to organizing community health fairs, volunteering with WIC, and running a nutrition education course for elementary students. From there I let my love for food guide me; the desire to help others find a happy balance with delicious food that not only pleases the palette, but our bodies. I worked mainly with one of the country’s largest weight-loss/healthy living camps for teenagers, returning each summer to manage the food program in different locations as well as teach nutrition and culinary courses to teenagers. In between I’ve worked with individuals on personal menu plans, assisted in recipe-writing for health programs, and put together school menus for small kindergartens. My passion is families and kids, working to keep my own family healthy and happy.
Latest posts by Jen Moore (see all)
- Simple Potato Soup Recipe - April 10, 2015
- Steamed Whitefish With Fig Leaf Recipe - April 10, 2015
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