By the time I get home from a long nightshift, I’m hungry for “dinner”—even if it’s 8 in the morning. While it’s mighty tempting to just mash up some canned tuna with avocado, the food snob in me sometimes demands a fancier meal. One that doesn’t come out of a can.
In an ideal world, someone else would cook for me (and clean-up, too), but with the kids at school and Henry at work, I’m left to my own devices. Luckily, what I’ve devised for this type of occasion is a frou-frou fancy-pants dish that’s a breeze to assemble: Fish en Papillotte with Citrus, Ginger, and Shiitake.
The name may sound complicated, but it really doesn’t get much simpler than this: fish and vegetables are steamed in a tightly sealed paper packet with aromatics and a bright, tangy sauce. (Not sure what kind of fish to buy at the market? Check the Monterey Bay Aquarium Seafood Watch.)
After all, even if you’re cooking for just one, you deserve to eat something special. It’s important to practice self-love, right? In fact, as you’re preparing this dish for your seafood-loving self, I insist that you belt out The Greatest Love of All by Whitney Houston and/or chant this daily affirmation:
Here’s what you’ll need to feed one lucky person:
- 1 tablespoon coconut aminos
- 2 teaspoon freshly squeezed orange juice
- 1 teaspoon rice vinegar
1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon minced ginger
- 2 fresh shiitake mushrooms, thinly sliced
- 6 ounce skinless white fish fillet (like cod, which is what I used)
kosher salt (I use Diamond Crystal brand)
- freshly ground black pepper
- 3 thin orange or lime slices
- 1 green onion, trimmed and cut into 2 inch sections
- 2 tablespoons minced fresh cilantro
- 2 tablespoons thinly sliced green onion
Here’s what you do:
Preheat your oven (or toaster oven) to 450°F. In a small bowl, combine the coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil.