No-Fuss Fish

Brian recently picked up some bluefish from the local farmers’ market. It’s not a pick I’ve tried before, and I have to admit I was a bit skeptical. As the name suggests, the fish does indeed have a blue tint to it, though it gets lighter as it’s cooked. It’s also a bit more oily than my normal go-tos, but it’s loaded with protein (about 22 grams per serving). We decided on a simple foil pack filled with fresh lemon and herbs from our window garden.

Bluefish Foil Pack by somethingwewhippedup.com

Bluefish Foil Pack by somethingwewhippedup.com

It was a quick and easy dinner to put together and I was pleasantly surprised with the outcome. The fish has a rich flavor, but I wouldn’t call it fishy. I think the lemon really helped to cut the fattiness and make this a nice, light summery supper. We paired ours with some roasted potatoes and sautéed kale and mushrooms. It all came together in about 30 minutes. Not bad!

Bluefish Foil Pack Dinner by somethingwewhippedup.com

Bluefish Foil Pack Dinner by somethingwewhippedup.com

Bluefish Foil Pack

Makes 4 servings

  • 2 1/2-pound bluefish fillets
  • 2 lemons, sliced thin with seeds removed
  • 2 tablespoons butter
  • salt
  • freshly ground black pepper
  • 8 o 10 sprigs lemon thyme (or any herb of your choosing)
  • 4 tablespoons dry white wine

1. Preheat oven to 350°F. Place two pieces of aluminum foil on you work surface (when folded, they should be large enough to cover the fish completely). Place 5 pieces of lemon, slightly overlapping, in a row in the middle of each piece of foil. Top each with a piece of fish and sprinkle the butter evenly over the top. Season with salt and pepper and top with the remaining lemons, creating another row on top of each. Evenly divide lemon thyme over the top of each and pour 2 tablespoons white wine on top.

2. Secure each foil pack by bringing your two longest pieces together and rolling them down to the fish and folding the sides in. (Don’t worry about making this part neat. You just need to foil the foil down so the fish is sealed in so it can be cooked with steam).

3. Transfer packs to a sheet pan and place in oven. Cook for 20 minutes or until done.

SWWU Tip 1: Bluefish does not freeze well. Cook this pick within a day or two of buying it.

SWWU Tip 2: You can cook this in as many or as few foil packs as you like. Cook a whole 1-pound fillet for a nice group presentation or break it up into smaller pieces if you desire. 

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Quick and Delish: Vegetarian Dinner

Brian and I both love to cook. The only thing that gets in our way is time. Our demanding jobs keep us at the office past the dinner hour on some nights, so quick meals that don’t make us sacrifice on taste and healthfulness are a must. The first person to arrive home gets the dish started and the other is usually able to lend a hand at least midway through. If not, dish duty it is! Last week we whipped up this tasty meal in no time (we’re talking 20 minutes or less) with ingredients we happened to have on hand. It’s definitely going to be a new staple in our repertoire. I bet you’ll enjoy it just as much!

Maple-Tahini Noodles with Vegetables by somethingwewhippedup.com

Maple-Tahini Noodles with Vegetables by somethingwewhippedup.com

Maple-Tahini Noodles with Vegetables

Makes 2 servings

  • 4 ounces udon noodles (2 sleeves)
  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons sesame oil
  • 1 head broccoli, cut into florets
  • 1/3 cup sugar snap peas, ends trimmed and cut into 1/2-inch long pieces
  1. Bring a large pot of water to a boil, then cook the udon noodles according to package directions.
  2. Meanwhile, in a small bowl, whisk together the maple syrup, tahini, soy sauce and mayonnaise until well combined. Set aside.
  3. Add the sesame oil to a large pan and heat over medium. Add the broccoli and cook stirring occasionally for 3 to 5 minutes or until just tender. Mix in the snap peas and cook 1 to 2 minutes more until heated through. Stir in 2 tablespoons of the maple-tahini sauce and toss to coat. Add more sauce if desired.
  4. Strain the noodles and toss with 2 tablespoons of the maple-tahini sauce. Divide evenly between two plates and top with vegetable mixture. Additional sauce can be stored in an airtight container in the fridge for up to 3 days.

SWWU Tip 1: The maple-tahini sauce can also be used to make a tasty chicken salad. Just make the sauce as stated above and combine with cooked shredded chicken.

SWWU Tip 2: Make this dish gluten-free by swapping in gluten-free soy sauce and replacing the udon with soba noodles. Be sure to check the package to make sure you’re using 100 percent buckwheat noodles; some are made with a bit of wheat flour.