The Garden Apartment

The Garden Apartment Cooks at Whole Foods

The Garden Apartment's Wild Mushroom Tart will be on the menu this Sunday

Come join me this Sunday, March 28th at 6 PM for a cooking class at the Whole Foods in Vienna, Virginia. I will be featuring a late winter (early spring) vegetarian lunch menu:

• Wild Mushroom Tart with Arugula Salad
• Asparagus and Fennel Soup

You can witness the magic of cooking, as I whip up this entire meal in one hour (various stages of tart dough will aid me in this miracle). 

To participate, please RSVP to [email protected], then join us at 6 PM in the cafe area of the Vienna Whole Foods:

143 Maple Ave East; Vienna, Virginia 22180

You can see an entire listing of the Vienna Whole Foods Cooking Classes here. I hope to see you on Sunday!

Food memories, a lack thereof {and a recipe for mixed green salad with broiled goat cheese}

"Do you remember that salad we ate when we arrived in Paris?"

A blank stare was the first response.

I prodded further, "Literally, the very first thing we ate when we got off the plane."

Still, a blank stare.

"You know, it had tomatoes, goat cheese and this wonderful herbed vinaigrette."

Finally, an answer emerged: "No, I have no memory of it."

Sometimes it's frustrating to be married to someone whose love of food does not quite level up to my very acute memory and sense of flavors. In fairness to dear husband, the salad was consumed on one occasion a full two and a half years ago while we were both exhausted from overnight traveling. 

Yet I distinctly remember the view from our outdoor table in the Latin Quarter and another patron feeding pigeons from the bread basket at her table (or is that just a Parisian stereotype?). Mostly, I remember relishing every bite of a very fresh salad with remarkable flavors. In particular, the sun-dried tomatoes were bursting with ripe sweet tomato flavor.

With spring just arriving, I am really craving fresh green things. With a little inspiration, I recreated this salad for dinner last night. The salad mixture is a blend of watercress, finely chopped Belgian endive, and some baby greens. If endive is too bitter for you, or you want to keep things simple, a spring mix would work fine. The greens are dressed in a simple vinaigrette, topped off with marinated artichokes, slow roasted tomatoes and broiled goat cheese. The tomatoes and artichokes need some time, but you could easily make them the night before and then quickly assemble this for dinner the next day.

Mixed Greens with slow roasted tomatoes, marinated artichokes, and broiled goat cheese

Serves 2 as a main course, or 4 as a first course

* Note: Roast the tomatoes and marinate the artichokes ahead of time. They will store will in the fridge for a few days, making for a quick assembly when you serve the salad.

Salad Ingredients:

• 1 pint of cherry tomatoes
• 2 TB EVOO
• 1 sprig of rosemary
• 1 15 ounce can of artichoke hearts, drained
• 1 teaspoon of herbs de provence
• pinch of red pepper flakes
• a few turns of black pepper
• 1/4 Cup EVOO
• 1 Belgian Endive
• 1 bunch of watercress, cleaned with stems removed
• 2 Cups of baby lettuce, or spring mix
• Roasted and salted sunflower seeds, to top
• 4 ounces of fresh goat cheese
• 1/2 Cup panko 

Vinaigrette Ingredients:

• 1 teaspoon red wine vinegar
• 1/2 medium garlic clove, finely minced
• a few dashes of dried oregano
• a pinch of sugar
• 1 TB EVOO
• salt and pepper, to taste

Roast the tomatoes

Preheat the oven to 275F. Toss the tomatoes with 2 TB of olive oil, and a little bit of salt and pepper. Place on a parchment lined baking sheet with a fresh sprig of rosemary. Slowly roast for 2-3 hours, until the skins are withered and beginning to blacken. Remove and set aside.

Marinate the artichokes

In the meantime, combine the artichokes with 1/4 Cup olive oil, the herbs de provence, red pepper flakes, and some black pepper. Refrigerate for at least one hour, or up to two days, before serving.

Assemble the salad

Preheat the broiler to High. Divide the goat cheese into four equal rounds (about 1 inch thick each). Lightly brush each round with olive oil, then coat with panko breadcrumbs. Place on an oiled piece of aluminum foil on a baking sheet and store in the freezer for a few minutes while assembling the other ingredients.

In a large bowl combine all of the vinaigrette ingredients and whisk until well combined. Toss with the spring mix, endive and watercress until lightly coated. Divide the lettuce between two serving bowls, then top with marinated artichokes, roasted tomatoes, and sunflower seeds.

Remove the goat cheese rounds from the freezer and place into the broiler. Broil for 2-3 minutes on each side, until nicely browned. Watch carefully, as they will brown quickly.

Place two rounds atop each salad and serve immediately.

A Fresh Start

Well friends, it has certainly been awhile since I spoke with you. The past month has been a whirlwind of traveling and assisting both of our families through surgery recoveries. 

Not to mention that sometimes there is myself to think of too. With that in mind, last week culminated with a big decision, a step in a new direction, and for those closest to me- a sigh of relief. 

I was pleased and amused that my fresh start coincided with several days of beautiful spring weather, as if my life's events were planned out by some playwright in the sky, perfectly coordinating the scene and background with the plot. 

Our yard is seeing some new beginnings as well, and not just in the flowers and buds popping up everywhere.

In keeping with our New Year's resolutions, we began initial work on our vegetable garden. We finally agreed on the best place to put our plot, and found some old timbers in the back of our yard which we were able to put to good use.

It will be a small garden this first year, about 13' x 8' (according to somebody's very specific measurements, which you can see taking place above). 

I plan to put this week to good use researching vegetable varieties, plant spacing, and other important steps in garden planning. 

As for our compost pile which has been under the frozen tundra for several months. . . check this out:

This is the far left bin, or the newest material. When we turned it on Saturday, we found it full of happily gorging worms, whom we were mutually delighted to provide nourishment. The finished deep black compost from the far right bin, will be incorporated into our garden soil later this week.

Oh the excitement!

If you have any suggestions on best vegetable varieties or garden centers in northern Virginia I would love to hear from you. In particular, I'm interested in selecting some unique heirloom varieties. I'd like to grow things that I won't necessarily find at the store or farmer's market.

Good for the Heart {Roasted Portobello with Red Quinoa}

Our family had a bit of a scare recently, when one of our loved ones suffered from heart failure. 

Reflecting on this, we are all working to eat better- and in particular, to choose foods that are good for the heart. In the past two weeks, I've spent a lot of time researching heart healthy diets and learning which food choices are best for the heart. The top ten foods are: dark chocolate, olive oil, avocados, mushrooms, whole grains, pumpkin, salmon, tea, beans, and pomegranate. And of course, there are all the things one should avoid: red meat, fried foods, salted meats, and processed foods-- to name a few.

Thankfully, much of what we already do in our immediate household is good for the heart. We eat unprocessed foods, a lot of vegetables and fruits, and avoid eating red meat. But, for the past few weeks I've been working to improve our habits even more, and to develop some recipes that are especially heart healthy.

I quickly assembled this vegetarian dish as a side for tonight's dinner, though a larger portion would make a nice meal in and of itself. I chose quinoa due to its super-star nutritional profile. Quinoa not only has a high protein content, but it is the only whole grain that is a complete protein. With the addition of a meaty roasted portobello mushroom (full of antioxidants and potassium) and the sweet tanginess of roasted cherry tomatoes, this dish has a pleasing combination of flavors.

If you can't find red quinoa, white quinoa will work just as well.

Roasted Portabello with Red Quinoa

• 4 large portabello mushrooms
• 1/2 pound of cherry tomatoes
• olive oil (about 2-3 TB)
• 1 clove of garlic, sliced
• 2 tsp Italian seasoning, divided
• 1/2 red onion, diced
• 1 large celery stalk, diced
• 1 clove of garlic, minced
• 1 Cup of red quinoa
• 2 Cups of water
• 1/4 cup of kalamata olives, diced
• salt and pepper to taste
• Optional: balsamic glaze (or reduced balsamic vinegar), to taste 

Preheat the oven to 400F. Line two sheet pans with parchment paper, and drizzle lightly with olive oil. Place the cherry tomatoes on one sheet pan; sprinkle with salt, pepper, and half a teaspoon of Italian seasoning. Toss the tomatoes in the olive oil mixture. Place the portobello mushrooms on the other sheet pan with the sliced garlic clove pieces. Sprinkle the mushrooms with salt, pepper, and half a teaspoon of Italian seasoning. Drizzle with olive oil so that the mushrooms are well covered. Place both sheet pans in the oven and roast for 25-30 minutes, until the tomatoes and mushrooms are nicely browned.

In the meantime, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce to a simmer and cook covered for 15 minutes.

While the quinoa is cooking, heat a saute pan over medium heat. Add the onion, celery, minced garlic, and salt and pepper to taste. Saute until softened and just beginning to brown.

When the quinoa is finished, toss with the onion mixture, diced kalamata olives, remaining one teaspoon of Italian seasoning, and roasted cherry tomatoes. Spoon the quinoa mixture atop the roasted mushrooms. Drizzle with balsamic glaze, or a reduced balsamic vinegar.

Enjoy, knowing that you are eating well for your heart.

Braised Pork Shoulder in Red Wine and Tomato Sauce

It's been a long four day weekend, folks. 

Between the power outage and the snow, we were already worse for the wear. Then, a family emergency sent my husband hiking out of our neighborhood yesterday to get a rental car so he could be with his family during a critical time. 

Home alone, and facing tonight's prospect of another predicted 10 inches of snow, I hiked over our back fence through the snow to the main road in order to do some grocery shopping. 

Comfort food. That's what I wanted- something warm and hearty. Something that would fill me up after trudging through the snow and shoveling the icy pile at the edge of our driveway.

This braised pork shoulder is just the thing. Simple to make and slowly cooked, the meat just melts in the mouth with its rich and tangy sauce.

The pork shoulder is seared over high heat in bacon grease, giving the meat a nicely caramelized crust. Then, a finely chopped mirepoix (celery, carrots, and onion) and tomato paste mixture is quickly sauteed in the pan.

 

Covered with red wine, beef stock, and tomato puree, the roast slowly braises in the oven for over two hours.

When the roast is fall apart tender, it is removed and allowed to rest before the meat is shredded and incorporated back into the sauce. I recommend serving it over a heaping pile of egg noodles on a cold snowy day.

Braised Pork Shoulder in Red Wine Tomato Sauce {serves 6 generously}

• 1 4 1/2-5 pound boneless pork shoulder roast (also known as Boston Butt Roast)
• 1-2 pieces of center cut bacon, diced 
• 1 large carrot, peeled and roughly chopped
• 2 pieces of celery, roughly chopped
• 3 large cloves of garlic, smashed and roughly chopped
• 1/2 large red onion, roughly chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• a few dashes of red pepper flakes
• 2 tsp Italian seasoning
• 2 TB tomato paste
• 3 bay leaves
• 1 28 ounce can of crushed tomatoes
• 3/4 cup red wine 
• beef stock, to cover (about 2 cups)
• Egg noodles, cooked (for serving)

Preheat the oven to 350 F.

Season the boneless pork shoulder roast with salt an pepper. Set aside. Heat a large dutch oven over medium heat. Add the chopped bacon and saute until nicely browned (if the bacon sticks, you can add a small amount of olive oil). 

While the bacon is browning, roughly chop your celery, carrot, onion, and garlic. Toss the vegetables into a food processor with the Italian seasoning, tomato paste, red pepper flakes, and a dash of salt and pepper. Pulse the food processor until the vegetables are consistently minced into a very fine chop.

Remove the bacon from the dutch oven with a slotted spoon and set aside. Increase the heat to medium-high. The bacon grease should be hot, but not smoking. Place the pork shoulder in the hot oil and sear until dark brown on all sides. Quickly add the vegetable and tomato paste mixture. Stir and saute for approximately one- two minutes. Add the red wine and stir, picking up any browned bits off the bottom. Add the can of crushed tomatoes and beef stock to cover. Toss in the bay leaves and reserved bacon. Transfer to the oven.

Braise for approximately 2 1/2 hours, stirring occasionally. The roast is ready when the meat is very tender to the touch.

Remove the pork roast from the dutch oven and set on a cutting board to rest for ten-fifteen minutes. In the meantime, skim any excess oil off the top of the tomato sauce and remove the bay leaves (if you can't find them all, our family likes to call them "lucky" to the person who gets one in their dish). 

Remove excess fat from the pork shoulder (you will find several strips of thick fat throughout), then shred the meat. Return the meat to the sauce. Season to taste with salt, pepper, and red pepper flakes.

Serve the pork and tomato sauce atop warm egg noodles.

Nosing Around, Karma, and Roasted Sweet Potato Salad

In this post: I ponder whether my nosiness turned karma against us amidst DC's big snowstorm. Lacking power to cook up good winter comfort food, I share an old recipe: roasted sweet potato salad.

I am a bit nosy. 

When we lived in the garden apartment, I liked to peek into people's windows to see how they decorated. It did inform some good home decor decisions-- until an embarrassed husband issued warnings to the neighbors.

This past week, my snooping returned in full force while stuck in an endless line at the grocery store. Generally, my non-farmers market shopping occurs at Whole Foods, where peeking into people's carts lacks the excitement of a major grocery chain. Clearly, there's nothing amusing to be deduced about purchases of organic produce and whole grain cereal. 

But Giant, on the other hand, has countless aisles of junk food, candy, soda pop, frozen meals, and boxed food items. On a normal day, there are great opportunities for glimpsing into people's lives via their grocery carts. But, Friday, February 5th was nothing of a normal day. It was an optimum day for observing people in a frenzy. With the DC region on the brink of a major snowstorm and the Super Bowl just days away, people's carts went into overload.

Carts full of salt made me wonder whether people were planning to defrost their entire neighborhood so their friends could attend Super Bowl parties. Parents filling their carts with soda and potato chips made me question crisis decision making. Would I really want to be stuck inside with children wired on caffeine, sugar, and junk food? 

The one that really got me, however, were the people stocking their carts with frozen meals and pre-packaged baked goods. Seriously? I figure that if I'm going to be stuck inside with very little to do, I might as well take the time to make a roast or piece of braised meat, and of course I always bake my own cookies. 

Not surprisingly, I had already planned a wonderful snowed-in weekend menu during an earlier trip to Whole Foods, where the entire produce section seemed to have been torn apart by desperate organic shoppers in need of a vitamin fix. Thus, my trip to Giant.

But, the joke was on me-- or perhaps it was karma getting back at me for my incessant and condescending judging in the checkout lane. With all my plans to make slow-cooked food, our power went out just as the storm was beginning at 9 PM Friday.

Our dark and cold house

As fate would have it, we have not yet purchased that new gas stove. I was relegated to eating cold (organic) grapefruit, and chips (oh the blasphemy!) and salsa. We did manage to get our generator hooked up for a brief half hour, during which the item of utmost priority was deemed to be coffee. 

So, I am sharing with you a recipe from a week ago. I think you'll like it. Lucky me, I happened to find a white sweet potato at the farmers market, which I tried out in this recipe. It tastes just like its orange relative.

The sweet potatoes are cut into chunks and roasted in the oven. Roasting gives them that wonderfully caramelized flavor. While still warm, the potatoes are tossed in a mustard vinaigrette, imparting a slight tanginess. For those of you who find most sweet potato recipes to be too sweet, this recipe may change your mind. 

Roasted Sweet Potato Salad {serves 4 as a side}

Adapted from this recipe, Gourmet Magazine

• 2 large sweet potatoes, peeled
• 4 TB olive oil, divided 
• salt and pepper to taste
• 2 tsp red wine vinegar
• 1 tsp dijon mustard
  
• 1/2 tsp honey
• 4 scallions, thinly sliced

Pre-heat the oven to 425F. Cut the sweet potatoes into 1 inch wedges. Toss with 2 TB of olive oil. Place on a parchment lined baking sheet. Roast at high heat for about 45 minutes, or until nicely caramelized. Turn the potatoes once during the roasting time, to allow for caramelization on both sides. After removing the potatoes from the oven, add salt and pepper to taste.

While the potatoes are roasting, whisk the vinegar, mustard, honey, and remaining 2 TB of olive oil together. Add salt and pepper to taste.

In a medium sized bowl, combine the warm sweet potatoes with the vinaigrette and the sliced scallions. Served warm or at room temperature, it will taste great. 

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  

Stay tuned for my resumed access to the modern world, as our power has been restored. I'm looking forward to a day spent slowly braising a pork shoulder. 

The Long Winter {and white hot cocoa}

Yesterday morning we woke up to this beautiful sight. In the moment it seemed wondrous- even beautiful. Then, as I braved the cold crisp air yesterday evening to walk the dog, I encountered a neighbor and babbled on about how much I enjoy walking in the snow.

"You're in luck," he responded "We're due for 12-24 inches this weekend."

This statement quickly changed my state of mind. Suddenly I was ready for warm spring weather. I mean, isn't March almost here?

You see, we just had a record breaking snow fall a few weeks ago. The 16 inches of accumulation seemed like a novelty, given that the DC area historically gets very little snow. 

Now I feel like I might as well be living in South Bend, Indiana again- where 12-24 inches of snow is a regular occurrence.

If you find yourself bracing to be snowed in this weekend, I recommend adding some white chocolate to your grocery list. This recipe for white hot cocoa will warm you up, head to toe {and it tastes delicious}.

White Hot Chocolate {serves 2}

• 1 1/2 Cups whole milk
• 1 Cup heavy cream
• 8 ounces of white chocolate discs (or chopped white chocolate)
• 1 teaspoon of vanilla
• fresh nutmeg, grated 

Combine the milk and heavy cream in a medium sauce pan. Heat until almost boiling (the milk will be steaming). Turn off the heat, and slowly whisk in the white chocolate pieces. Once the white chocolate is completely incorporated, add the vanilla.

Ladle into mugs. Grate fresh nutmeg directly atop.

Grilling in the winter {and Spice Rubbed Buffalo Steaks}

Despite cold temperatures, snow, and all other indicators that the outdoor cooking season has not arrived, I have really been in the mood to grill. I'm sure I make quite an impression on my new neighbors as I bundle up and huddle over the grill in my coat and scarf, all for the sake of gloriously grilled meat.

Last weekend, we celebrated John's birthday. Saturday morning we headed off to the Falls Church Farmer's Market to find the ingredients for his perfect birthday dinner.

Dark leafy greens were in abundance at market. John did not see "perfect birthday dinner" potential in them, but I selected a lovely bunch of kale to saute nevertheless. Birthday or not, I felt compelled to challenge his palate {rather unsuccessfully, I might add, since in this case he was only able to tolerate one bite of kale}.

Turnips and other root vegetables were also widely available. These didn't seem to excite John much either.

Cibola Farms Buffalo meat, on the other hand, very much caught John's eye. I selected two pieces of London Broil: perfect for grilling. My mental reference cookbook conjured up a certain spice rub I have used many times for grilling flank steak. A spice rub my husband has dubbed "amazing." This, from a man who is often my toughest culinary critic.

The rub has a base of minced garlic and Kosher salt. Toasted coriander and cumin impart warmth. Cinnamon and cloves add a hint of sweet spiciness. Paprika gives depth and completeness to the mixture.

The mixture is rubbed all over the meat, and then refrigerated for at least six hours.

The resulting grilled meat has a crispy and flavorful crust, with a tender and juicy texture inside.

I recommend making a large batch of the dry spice mixture. Anytime you want a quick and delicious spice rub, you will only need to add the spices to the garlic-salt paste.

Grilled Spice Rubbed Buffalo Steaks

Adapted from Gourmet magazine; original recipe here

• 6 large garlic cloves, finely minced
• 2 tsp Kosher salt
• 3 tsp paprika
• 3 tsp whole cumin seeds, toasted and ground
• 3 tsp whole coriander seeds, toasted and ground
• 2 tsp black pepper
• 1 tsp ground cinnamon
• generous pinch of ground cloves
• olive oil, as needed (about 1-2 TB)
• 2 pounds of Buffalo london broil steaks (I also recommend flank steak)

Combine the minced garlic and Kosher salt in a small bowl. Mash to a paste.

Place a small saute pan over medium heat. Add the cumin and coriander seeds. Toast until they begin to release their scent. Remove from heat and grind in spice blender (or coffee grinder). 

Combine paprika, cumin, coriander, black pepper, cinnamon and cloves. Mix with garlic paste. Then, add olive oil until the mixture resembles a smooth paste.

Rub all over the meat, then place steaks in a large plastic bag. Refrigerate for at least six hours. When ready to grill, remove steaks from the fridge and bring to room temperature (about thirty minutes before placing them on the grill).

For medium-rare, grill for approximately 6 minutes on each side. Remove from grill and allow to rest for ten minutes. Slice against the grain, and serve.

*Note: the leftovers are delicious as fajita meat, or tossed into a salad with feta and tomatoes.

Friday for Haiti at Local 16

 

 

When you are inevitably planning a happy hour tomorrow afternoon, choose a location with a good cause. Tomorrow, DC's Local 16, in cooperation with the local organization Do Good, Feel Good, is hosting a happy hour benefitting Haitian earthquake relief. 

For a $25 cover charge, show up at the door (or sign up here) and enjoy free beer (until the kegs run out), free Jameson and Absolut cocktails until 8 PM, and an appetizer buffet. 100 % of the proceeds from the $25 cover charges and 10 % of the evenings bar tabs will go directly to Oxfam America's Haitian Earthquake Relief Fund. 

Friday for Haiti takes place tomorrow, Friday January 22nd, 2010 from 6:30-10:30 PM. Local 16 is located at 1602 U St NW in Washington, DC.

And of course, if you can't come and join in the fun, Haiti still needs your help. Consider donating at Oxfam America or your charity of choice.

Anxiety {and rockfish roasted in banana leaves}

Read about my obsessive worrying (including worries over this dish), or scroll down for a recipe for rockfish wrapped in banana leaves with mango-clementine relish.

 

I am a worrier. 

I worry about everything imaginable. There's the inherited worrying from my mother-- of the oh-my-god-did-I turn-off-the-stove nature. Clearly, this worrying affects the oven, the dryer (can't trust those timers to turn off on their own), the dishwasher, and even the automatic shut-off coffee pot. It's a good thing I've cut my hair short because at least now I don't worry whether I remembered to unplug the hot rollers. 

There's the worrying about things I need to do. This seems to manifest itself most when our house gets disorderly. I need a schedule for cleaning bathrooms! Why can't we all just pick up after ourselves? We need to stop wearing shoes in the house; we're tracking mud all over the place. . . now I need to find time to clean the floors. . .  . You get the point.

Early in my pre-adult life, I thought myself quite the laid back person. At age 16, I declared myself a hippie and took on activities like yoga, making hemp jewelry, and reading poetry. 

Then, at age 21, I was a professionally dressed school teacher in the inner-city. Imagine my shock when an older teacher teased me that I was just like her: a worrier. A worrier! I shook it off, telling myself that of course I worried. I was teaching kids who were way behind grade level and had terrible home lives. Who wouldn't worry in my situation?

But then, the more time passed, I realized she was right. And it seems to have gotten worse lately. Just a month ago I was in Buffalo for a dear friend's wedding. We were all doing the usual bridesmaid's routine of manicures and pedicures. Halfway through the manicure, my technician looked up at me and said "You're type A, aren't you?" If she hadn't been applying red fingernail polish to my hands, my reaction would have been more severe. 

"How can you tell?" I asked.

"Oh, you have a lot of tension in your hands."

Maybe I should go back to burning incense (oh, the fire hazard!) and sewing my own clothes. At least there would be the facade of a Type B personality, the cool calm demeanor of a hippie. 

By now you're probably wondering what this has to do with rockfish and banana leaves. And at this point, I'm worrying that I've perhaps lost you. 

You see, I worried a bit about posting this recipe. It's not quite local. Actually- between the banana leaf wrapping and the mango and clementine relish that tops it all off, you could say it's rather international. Would my readers mind?

After a lot of anxiety over the challenges of the winter season (the weather, a recent terrible cold, the decline in produce variety), I decided to share this with you anyway. I'm not perfect, after all-- and there's no point fretting over it. Besides, this is a delicious and simple way to prepare fish.

If rockfish is not available in your area, use another white fish. You should be able to find banana leaves at any Latin grocery store. And if they aren't available, you can simply wrap the fish in parchment paper to achieve a similar effect.

Rockfish roasted in banana leaves with mango-clementine relish {Serves 4}

Adapted from Bobby Flay's From My Kitchen to your Table

For the fish:

• 4 Rockfish filets
• 3 TB EVOO
• salt and pepper, to taste
• 1 banana leaf, cut into 4 rectangles

For the relish:

• 2 clementines; separated into segments, then cut in half
• 1 large mango, diced
• juice of one lime
• 2 TB cilantro, minced
• 1-2 dashes of hot sauce, to taste
• 1 clove garlic, finely minced
• salt and pepper, to taste

Prepare

Preheat the oven to 400F. Rub each filet with olive oil, then sprinkle with salt and pepper. Wrap the fish envelope-style with a banana leaf segment. Place seam-side down on a parchment-lined baking sheet. Roast for 8-10 minutes until the fish is firm and opaque.

Combine all relish ingredients and refrigerate until fish is ready. Note: the relish can be prepared up to one day ahead.

Serve the fish in the banana leaves, topped with relish. 

This is also delicious with a bit of mole sauce.

Enjoy, and of course, don't forget to turn off the oven when you're done.