Jump to recipe: Saltimbocca A great recipe to have at your finger tips should be easy enough to whip up after a long day at work and yet so delicious you’d be proud to serve it at a dinner party. This is THAT recipe! Saltimbocca […]
The Zucchini Alfredo recipe at the bottom of this post was inspired by the lunch Jerry and I had at Cipriani Dolici’s the day after we “rung” the Nasdaq closing bell last week. If you can’t wait another moment to dive into this creamy low carb dish, […]
Last summer I was just wrapping up my yoga teacher training at Urban Breath Yoga in St. Louis and popped into this little sidewalk cafe in the Central West End. It was a perfect night to sit outside. I ordered their chilled cantaloupe soup and it […]
Jump to recipe: Brown Butter Almond Trout Recipe I love to fish. I almost like to fish more than I like to eat fish (like the Brown Butter Almond Trout recipe below… super yum!), and that’s saying a lot! Not that I’m good at it, […]
Jump to Recipe: Steamed Fish Bundles One of the best things about going out to eat is trying to make your own version at home. I don’t have near the culinary genius to replicate what most professional chefs procure, but it’s tons of fun to […]
Firefly Grill Field Trip Last week I took a road trip with Firefly Grill’s (owners/chef) Kristie & Niall to Greenville*, IL. This sleepy town is home to an Illinois artisanal cheese maker: Marcoot Jersey Creamery. It didn’t take us long to realize this was indeed […]
Knoxville – Tennessee’s Hidden Gem Ok, so Knoxville isn’t exactly hidden considering it’s right off two major highways 40 and 75 and nestled on the Tennessee River on the east side of Tennessee, but it is certainly a gem and there are so many things […]
Jump to recipe: Ceviche I love ceviche but I’ve always been a little scared to make it. I mean, come on… raw fish? There are some things you just don’t mess with. However when Deb and I went to Aruba we stayed at the Riu […]
Jump to recipe: Sous Vide Chicken Breast with Morel Mushroom Sauce Being a novice morel hunter myself, I sat down with Firefly Grill’s own Dean Samuel (Kristie’s dad) and chatted with him about how to find morel mushrooms here in the midwest. Gray, white, and […]
Jump to recipe: Braised Asparagus with Feta and Tomatoes I love asparagus, but the mere thought of steamed asparagus makes me want to gag. Steaming asparagus is a slow torturous death to this noble vegetable. It makes me sad, especially when there are other ways […]
Jump to recipe: Fettuccini Carbonara Ever need a break from Prego or Alfredo on your pasta noodles or zucchini zoodles? But it’s been a long day, and you’re tired. I get it! You should still be able to have a tasty dinner that doesn’t take […]
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Hi and thanks for coming by Lakeside Table
Coming up with ideas for what to make for dinner is thehardest part of cooking. That’s why I publish a new post with a new recipe every week. I love sharing easy dishes that will help you surprise and delight your loved ones around your table.
Everything here is inspired by our family stories, healthy living, and travels we’ve taken here and abroad. I hope they help you have fun in your kitchen too!
One of the best things about going out to eat is trying to make your own version at home. I don’t have near the culinary genius to replicate what most professional chefs procure, but it’s tons of fun to play around with dishes they’ve inspired. These vegetables wrapped in the steamed white fish (pictured 3 pictures below called swai) is a perfect example of just that.
Inspiration on the river
A little while back, I went up to the Twin Cities for a Pinch of YumTasty Food Photography Workshop. What a great experience! If you’re into food photography, it’s a must. While I was there, I stayed at the Nicollet Island Inn. The hotel restaurant has big windows that over look the park and the river. You feel like you’re sitting outside at a sidewalk cafe, but you’re inside out of the unpredictable weather.
My favorite meal I had there was a lightly seasoned delicate white fish rolled around a variety of julienned vegetables. Everything was steamed and was nestled on top of a bed of rice pilaf. So good!
I’ve had vegetables minced and rolled up as a roulade in pork, beef, and chicken, but never fish. It never occurred to me that you could do that with fish. I thought it would simply break or flake apart.
When I got home, I made a bee line for the fish monger. I tried this with tilapia, flounder, trout, and swai. The last on the list is a light white fleshed fish that hails from Southeast Asia and is very similar to catfish. Steamed swai holds it’s shape beautifully, has a mild flavor, and only flakes when urged to so with your fork. However, truth be told, I do like to get fish closer to home but I was intrigued by the name and thought I’d give it a go. It worked beautifully.
When choosing a fish to wrap your vegetables in, make sure it’s thin and flexible enough to bend before it’s cooked. Then you’ve got a good chance it will hold it’s shape after it’s steamed. If tilapia is readily available, it works very well also.
And if you ever get a chance to visit Minneapolis and St. Paul, go. It’s definitely worth a long weekend, especially in July. It has beautiful parks, theater, cool urban ruins, great restaurants, and of course it’s home to Pinch of Yum’s food blogger/podcaster Bjork, Lindsey, and their pup Sage.
Put a different twist on your next fish dish… literally! Light buttery fish wrapped gently around brightly colored veggies nestled over a bed of wild rice will make any weeknight seem like a special date night dinner. I like this because you can use 1/2 of the vegetables in a quick side salad. ? |www.lakesidetable.com
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
2 tilapia filets, bones and skin removed, filets should be no more than 1/2 inch thick.
1 tablespoon olive oil
1 carrot, julienned
1/2 zucchini, julienned
1/2 red bell pepper, julienned
1/3 cup chopped fresh herbs, (such as a mix of parsley, thyme & chives)
salt and pepper
steamer or steam basket; or cooling rack & light weight mixing bowl at least 8 inches wide*
pot holders or oven mits
If you don’t have a steamer, put a large skillet on the stove with 1/2 inch water. Put steam basket in the water, cover, and simmer.
Lightly salt and pepper the fish.
In a separate skillet, saute the vegetables until crisp tender with the olive oil then lightly season with salt and pepper.
Make 2 small bunches with the julienned veggies and wrap 1 filet around each bundle and secure with a tooth pick.
Place fish bundles in steamer or steaming basket*.
Steam for 15-20 minutes. (Keep checking water level, and fill as needed)
Remove from steam. Drizzle with fresh lemon juice and sprinkle with fresh herbs.
Serve on a bed of wild rice and enjoy!
*Try this Macgyver-esque steaming technique if you don’t have a steamer or steam basket on hand.
Place skillet over medium heat and fill with 1/2 inch water. Simmer.
Place cooling rack over skillet.
Put fish bundles on cooling rack. (Check water level, fill as needed).
Cover with light weight bowl. To remove bowl, make sure to use oven mitts. It with be HOT!!!!
You can also you the 1/2 of the vegetables that you have left over in a nice side salad with lettuce. Use the remaining lemon with olive oil and salt & pepper as the dressing to jazz it up.
**Roulade – French for “wrapped around or rolled up”