BLUE CAT EN PAPILLOTE
PROVENCAL
This classic technique is easy to execute and keeps the fish moist and flavorful.
- Coat fish with olive oil, Spread finely chopped garlic and parsley over fish.
- Top with chopped red onions, tomatoes, pitted olives, or artichoke hearts, salt and pepper.
- Top with lemon slice.
- Wrap individual servings in parchment or place fish in baking dish and cover tightly in foil
- Bake 10 to 15 minutes until fish is tender and fragrant.
- Serve straight from the parcel for a burst of steam and flavor.
GINGER SOY BLUE CAT
Blue cat sautés nicely using a non-stick pan
- Cut fish into 1-inch cubes.
- Marinate fish in soy sauce, toasted sesame oil, ginger, wasabi paste and red pepper flakes for 30 minutes. Remove fish from marinade and reserve a few tablespoons of the liquid.
- Sauté pieces in a hot pan with a coating of vegetable oil. Add the reserved marinade to pan and gently move the fish until the edges slightly brown. Add thinly slice red pepper and scallions and serve over rice or a cucumber salad.