Lime slices (optional)
Preheat the oven to 400 degrees.
For the glaze, in a small bowl mix the chili sauce, rice vinegar, and soy sauce.
Cut two sheets of parchment paper, large enough to wrap your fillets. (Note: it’s hard to get two fillets that are exactly the same size. Don’t worry about it.) Dab a bit of the sauce on each piece of parchment paper, then place one fillet on each sheet and brush with the glaze. Top with the garlic slices (and the lime if you’re using it).
Fold the parchment paper over the fillets, crimping the edges to seal the packets. Place them in a baking pan.
Bake 12-15 minutes in the preheated oven (depending on the thickness of your fillets). Remove the pan from the oven, place the packets on a plate and open them carefully (watch out for the steam!).
Drizzle any of the juices from the packets over the fillets and serve with rice.
Apple-Cherry-Marzipan Pie
This is a rich and delicious twist on a traditional apple pie.
CRUST
8 oz (½ pound) unsalted butter, chilled and cut into pieces
1 lb plain white flour
¼ cup white sugar
Pinch of salt
Water (about 5 tbsp), chilled
Place the butter and flour in the bowl of a food processor and pulse until the mixture resembles crumbs. Add the sugar and salt and pulse again.
Place the water in a cup or pitcher (you can add an ice cube to keep it cold) and add slowly until the mixture holds together to form a dough. You may not need all the water, but the dough shouldn’t be crumbly.
Knead on a floured surface just long enough to combine. Wrap it in plastic wrap or put in a plastic ziplock bag and chill in the refrigerator for 20 minutes.
FILLING
Zest of 1 lemon
Pinch of ground cinnamon
⅓ cup white sugar
4 tbsp cornstarch
6 apples, peeled, cored, and cut into half-inch slices (Cortlands work well—just make sure you use a good cooking apple)
7 oz marzipan, cut into small cubes
1 cup dried cherries or dried cranberries
Preheat the oven to 375 degrees.
In a bowl, combine the lemon zest, cinnamon, sugar, and cornstarch.
Flour a board and a rolling pin. Remove the pastry from the refrigerator. Divide into two portions, one half the size of the other (the larger will be for the bottom). Roll out the larger piece and fit it into a 9” pie pan (the pastry should overlap generously), pressing it against the sides of the pan. Place in the freezer to chill for 10 minutes.
Arrange a layer of apple slices in the pie dish and sprinkle with the marzipan cubes and cherries or cranberries. Repeat in layers until the pan is nearly full at the edges and heaped in the middle.
Roll out the smaller piece of dough to make a lid that fits over the apples. Crimp the edges of the bottom crust over this to seal. Make a hole in the center of the crust to let the steam escape.
If you like, beat an egg yolk with a little water and use as a glaze over the crust.
Bake for 40-45 minutes, or until the pastry is golden-brown (test to make sure the apples are soft). If it’s getting too brown after 25 minutes, cover the top with foil to keep the edges from burning.
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Seeds of Deception Page 25
