Frank's Recipes! Szechuan Rockfish with Kolrabi and Shitakes

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Szechuan Rockfish with Kolrabi and Shitakes

1 lb. Rockfish fillets
3-4 Kolrabi bulbs, peeled, halved, and sliced thin
1 C Broccoli flowerets (the top inch only)
4-6 oz. Shitake mushrooms, stems discarded, caps cut in half and sliced thin
6 green onions, chopped fine
Szechuan sauce
olive oil
(opt.) toasted sesame seed oil

Fifteen minutes before you begin preparing the rest, pour some Szechuan sauce in a small pan and add fillets to marinade. Turn often to coat both sides.

Make sure the broccoli pieces are the very tiny top portions, broken into tiny flowerets. Place them in a microwave safe container with a little water and cook on high for one minute. Remove and drain off water. Cover with some ice to retain the color and stop the cooking. Place kolrabi slices in a microwave safe dish with a little water and cook for one minute. Remove and drain.

Next, heat a skillet with 1 tablespoon olive oil and some sprinkles of toasted sesame seed oil. Add shitakes and kolrabi and cook for 2 minutes. Remove from heat. Stir in green onions and Szechuan sauce to taste. Arrange fillets and vegetables on separate squares of aluminum foil. Bring sides of foil together to fold and create a cooking packet. Place all 4 packets in a 375 degree oven and cook for 20 minutes. Serve with rice and extra soy sauce.

Serves 4 persons.