Stamed Scrod Packages in Pimiento Sauce

Page 79

| Course Type: Main Courses

(1 review)

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Recipe Reviews

A fun dinner and surprisingly good

- My rice papers are only about 7" in diameter.
- The two cod filets I bought (on special) were full of bones. Grr... I had 380g (~13oz) for two. I cut these into 6 pieces and wetted 6 rice papers.
- I squeezed a bit of lime juice over the fish, as well as S&P.

- For the pimiento, I used jarred roasted red pepper. They're not bell peppers, but I use them as if they were. I had more than 1/2cup of puréed pepper for the two of us and that was a Good Thing.
- I didn't add water to the sauce.
- I didn't measure the other ingredients, just looked at the amounts and winged it.
- After a taste I thought it needed a bit of acid, so added about 1/2tsp of red wine vinegar. That was a Good Thing.
- I warmed the sauce on the stove. (No microwave here.)

- Yes, the fish was done in 4-5min.
- The whole thing goes quite quickly, so it's good to have any accompanying dishes ready to go before you start steaming.
-Pepin says you can prep the fish packages ahead of time, so this might be a good company dish.

Very attractive on the plate, especially if you manage to get the basil side of the packet upwards.

Served this as a course by itself, followed by a tossed salad. Made a nice dinner.

(edited 12th February 2015) (0) comment (0) useful  

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