Figs 'n Fish

With the success of my fig-wrapped pigs in a blanket, Jeanne felt, I think, inspired to try the leaves with fish. She wanted to go further with the lemon flavoring idea though than the figs could provide. She wanted to also wrap and flavor the fish with lemon grass.

Here then, are the photos she took of her preparations. 

Lemon grass grown in her garden.

You've got to peel off the tough outer layers.

That is deep sea cod on the top and tarakihi on the bottom of the butcher paper. 

Besides the fig leaves and the short pieces of lemon grass, Jeanne used garlic chives and broad beans to wrap with the fish.

The assembly line

In the steamer and ready to go. 

The finished product. 

She unwrapped all the steamed pieces and served them over rice and freshly-picked-from-her-garden asparagus. 

She also fried up some fish separately.

It was delicious. She had plenty of real lemon as you see, but I thought of that more as a garnish. The fish really picked up plenty of flavors from the plants they were wrapped in, and with. I chose not to change them by drizzling on additional lemon juice.

Nice job, Hon!  -djf