Since announcing the return of The Forum last week, we’ve received more than a dozen recipes from Daily Herald readers.
Thank you to everyone who has sent in a recipe so far. They’ve certainly made me look outside the box of my usual go-to meals.
Many of the recipes Herald readers submitted are simple and easy to prepare. Some are almost entirely pantry-based while others, like this one, require a trip to your favorite local market for fresh vegetables and seafood.
Reader Laurie Olsen sent in this recipe for a quick sablefish dinner that “evolved out of necessity” for her busy commercial fishing family. You can easily swap out the sablefish for cod, salmon, halibut or tilapia.
The Olsen family owns You Are What You Eat Fish Company, a mobile fish selling/delivery business based in Snohomish. The company specializes in sustainable, wild-caught fish.
Olsen’s husband and sons catch halibut and sablefish (black cod) on St. John II, the family’s wooden boat built in 1944 by Hansen Boat Company. The third- and fourth-generation fishermen longline off the coast of Washington and in Alaska.
Unsurprisingly, the Olsen family eats a lot of fish. And they love it.
“I can rattle off fish recipes like Forrest Gump can rattle off shrimp recipes,” Olsen wrote.
She called this healthy dish a “clean out your veggie drawer recipe.” Adjust the vegetables, salt and herbs to your liking, as each piece of fish gets its own parchment paper pouch. It’s an easy recipe for kids to learn, and they can get creative with ingredients.
I adjusted this recipe to feed four, but it can easily be adapted to feed less or more.
Quick sablefish dinner
4 sablefish (or your preferred fish) filets, 4-6 ounces each
2-4 cups assorted vegetables (bell peppers, carrots, zucchini, asparagus, green beans, onions, to name a few), cubed or sliced
Assorted herbs and aromatics (thinly sliced ginger, lemon, garlic or leeks, Thai basil, cilantro)
Tamari or soy sauce
Preheat oven to 375 degrees.
Place each filet on parchment and give it 1-2 shakes of tamari or soy sauce.
Place thin-sliced veggies and herbs on top of each fish, then seal by folding the parchment over and crimping the edges to make a pouch.
Place pouches on sheet pan and bake for 15-20 minutes.
Serve on its own, or with rice, couscous, quinoa or other starchy side.
Makes four servings.
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