Look y’all! More fish!!

Once upon a time, I would NOT eat fish. It’s odd really. When I was little, I loved fried fish. As an adult, I LOVE grilled fish. In the middle, however, I wouldn’t touch it with a ten foot fork. I had several friends who loved tuna fish sandwiches straight from a can. Even though I will eat a good tuna salad now, I am still not completely wild about the idea of fish from a can. Something about that just seems unnatural. 

Every time I cook fish it reminds me of mama singing Three Little Fishes. She made the BEST fish faces. Do y’all remember this song? Here’s a flashback!

“Down in the meadow in a
little bitty pool
Swam three little fishies
And a mama fishie too
“Swim,” said the mama fishie,
“Swim if you can.”
And they swam and they swam all
over the dam

Boop boop diten datem whatem choo
Boop boop diten datem whatem choo
Boop boop diten datem whatem choo
And they swam and they swam
right over the dam!”

I LOVE IT!!!

BUT! Did you know there is a secret verse? I pinky swear! Are you ready? It goes a little something like this:

Down in my kitchen in an

itty bitty pan 

Lie two little fishies

caught before the dam!

“Swim,” said the mama fishie,

“Swim if you can.”

And they swam and they swam 

right into my pan! 🙂

Halibut en Papillote

1 parchment paper cooking bag or 1 large sheet parchment paper

2 Halibut Fillets

1 container Grape Tomatoes, Halved

1 zucchini, thinly sliced

1 package snap peas

1 tsp. lemon juice

1 tsp. capers

Olive OIl

Salt & pepper to taste

      

Drizzle fillets with olive oil and sprinkle with salt & pepper. Place in parchment bag or in the center of a large piece of parchment paper. Place remaining ingredients in a large bowl and toss to coat. Add vegetables to the fish. Close parchment bag or fold parchment paper envelope style around the fish and vegetables to enclose the contents. Bake at 400 for approximately 13-15 minutes. Serve with bread or over rice.

Life is too short to eat ugly food y’all.