Steamed Fish Roulade**
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
- Yield: 2 servings
- Category: main dish
- Method: Steam
- Cuisine: American
- 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
- 1/2 lemon
- 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”