4 large collard leaves
4 - 1/4 lb (125 g) fish filets
2 cloves garlic, thinly sliced
1 - 2 in (5 cm) knob of ginger, thinly sliced 2 limes*
5 Tbsp (75 mL) dried coconut (reserve 1 Tbsp/15 mL for garnish)
Small bunch of cilantro
*Thinly slice 1 lime; grate rind from other lime before cutting into quarters for juice.
Wash collard leaves and remove bottom 1/3 of spine (thickest part of stem) from each collard leaf so they can easily be folded into packets.
Place fish filet in centre at top of collard leaf, leaving enough space at top to fold over fish (1 to 2 in/3 to 5 cm). Top with 2 slices of garlic, 1 to 2 slices of ginger, 1 slice of lime, and 1 Tbsp (15 mL) coconut. Squeeze juice of 2 lime quarters over fish, sprinkle with 1/2 tsp (2 mL) grated lime rind, and top with fresh cilantro leaves.
Bring both ends of leaf (where you removed the spine) together and bring to top, folding over fish. Bring in left and right side, forming a packet; roll over to create your finished package.
Place seam-side down in steamer basket and steam for 20 minutes. Carefully remove with slotted spoon and place on serving plate.
Carefully cut an X on top of packet and pull back each corner. Sprinkle with reserved coconut, lime juice, and rind.
Each serving contains: 309 calories; 23 g protein; 20 g total fat (17 g sat. fat, 0 g trans fat); 14 g carbohydrates; 7 g fibre; 72 mg sodium
source: "Go Macrobiotic", alive #330, April 2010
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.