We cooking with chef Karel Anne Tieszen this morning! As we come upon the graduation season, a nice light dinner before we dash off to the ceremony can be nice. Or scale this meal for a larger gathering of friends and family; it's a healthy feast!
Golden Tassels and A Diploma from the Sea
For each person:
1 piece fish (Tilapia or similar)
2 asparagus spears
1 slice zucchini (lengthwise)
1 green onion (steamed)
dash of Lemon Pepper
1 yellow crookneck squash
2 slices orange
1. Prepare a bamboo steamer, or another method to steam the fish in one layer.
2. Lay the steamed green onion lengthwise on a cutting board. Place the fish on top, with the tail end away from you. Place the asparagus and zucchini slice on the end of the fish, and roll tightly.
Using the green onion, tie the bundle tightly and sprinkle with a dash of lemon pepper. Place gently on the steaming rack.
3. Measure about halfway down the bulb end of the crookneck squash and slice through. Using an apple corer, or a knife, remove some of the white interior, up to an inch deep.
Place the cut end of the squash on the board, and make small slices for the tassel. Place directly on the plate to be served raw, or steam with the fish.
4. When all fish has been arranged in the steamer, bring the water to a boil, and steam the fish for 5-7 minutes (depending on thickness).
5. Serve with the orange slices.