I can hardly believe that it has already the fifth anniversary of the Picnic Game, organized by the incredibly sweet Louise of Months of Edible Celebrations! I have participated every year so far, and look forward to many more.
Are you familiar with the Picnic Game? Basically, everybody participating picks one letter of the alphabet and brings a dish to the picnic that starts with "their" letter. The first person will have an "A". So they will say... I'm going to a picnic and I'm bringing Apple Pie. The second person has "B", so they would say... I'm going on a picnic and I'm bringing Apple Pie, and Bacon Sandwiches. The third person would say... I'm going on a picnic and I'm bringing Apple Pie, Bacon Sandwiches, and Cranberry Salad. And so on.
I thought it could also be a fun thing to take on a picnic. Assuming you're not going far to have your picnic. Once the fish has finished cooking, you could lift the jars into an insulated container and slide it into your picnic basket. Take the jar of dressing along. Maybe a container of jasmine or basmati rice. A loaf of crusty bread. A bottle of crisp white wine. Some ripe, juicy fruit or berries.
That's my kind of picnic.
Now that you know what's in my picnic basket, why don't we see what is in everybody else's picnic baskets for the 2013 edition of the Picnic Game! (I will add updates as they come in - please forgive the empty lines below.)
I'm going on a picnic, and I'm bringing...
Blueberry Cucumber Salsa,
Crispy Curry Fried Chicken,
Dying for Chocolate Chocolate Cake,
Eton Mess, and
FISH IN A JAR!
Fish in a Jar
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Keywords: simmer entree dairy-free gluten-free low-carb nut-free soy-free sugar-free fish herbs
Ingredients (serves 2-4)
- 4 (4-6 ounce each) firm white fish fillets (cod, perch, etc)
- 2 small bunches thyme
- 2 small bunches parsley w/ stalks
- 2 sprigs oregano
- 10 black peppercorns
- 2-1/2 tablespoons olive oil
- 2 cloves garlic, peeled & smashed
- 5 tablespoons olive oil
- juice of 1 lemon
- 1 clove garlic, peeled & smashed
- big pinch of sea salt
- few grates of freshly ground black pepper
To make this, you will need two low and wide preserving jars with watertight lids.
Place one fish fillet in each jar. Place half of the herbs on top of each fillet, and then set the other two fillets on top of the herbs. Divide the peppercorns and garlic between the jars, and sprinkle each with salt and and half of the olive oil. Close and seal the jars.
Place the jars in a wide pot so that they aren't touching, and add enough water to cover at least to the neck of the jars. Remove the jars from the pot and bring the water to a boil. Carefully lower the jars back into the boiling water (again, so they're not touching), and return to a very gentle simmer. Simmer until fish turns white, 20-30 minutes. Carefully lift the jars from the pot and let sit and cool for a few minutes before opening.
While the fish is cooking, place all of the ingredients for the dressing into a jar with a lid and shake like a madman until they are well-combined. Let sit while the fish finishes cooking.
To serve, lift fish out of the jar and serve on a plate with some of the dressing spooned on top.
The broth that collects in the jars after steaming can be used to dress a bit of rice to go with the fish.
slightly adapted from Recipes and Dreams from an Italian Life by Tessa Kiros
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