A New Cooking Concept — Intact Cuisine: Clean Balanced Cooking

Jul 24, 2014

07/24/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Tim Andreola chef owner Basil Park in Sunny Isles. It features a new concept cooking—intact cuisine (clean balanced cooking).  He is also owner with Rodrigo Martinez of Timo a few doors down from Basil Park.  

~~Dinner in Minutes~~

Fragrant Fish Parcels with Pearl Barley - A never-fail way to make juicy, flavorful fish.

A great way to cook fish is to steam it in parcels.   Here’s a simple recipe that never fails.   The fish, sealed in the packet with wine and a bouquet of vegetables and herbs, steams in its own juices absorbing all the natural flavors. The packets can be served directly at the table or opened in the kitchen and served onto  individual plates.   I like to have each person open his own at the table so the first whiff can be savored as the parcel is opened.   Once the package is ready, the cooking time is under 15 minutes. Barley is an ancient grain known to have been cultivated in Neolithic times.   Today, barley is used mostly for stews and soups, but it is very good simply boiled, seasoned and served as an alternative to rice.   This pearl barley will take about 30 minutes to make. Start it first and then make the fish dish.   It can also be microwaved. Place in a microwave-safe bowl and cook on high 20 minutes.    No time for barley?  Use a quick cooking rice instead.    

Fragrant Fish Parcels
Credit http://www.dinnerinminutes.com/recipe.php


Helpful Hints:

  • Vermouth can be substituted for the wine.
  • Any type of white fish can be used such as tilapia, dolphin, sole.
  • Shredded carrots can be found in the produce section of the market.



  • Preheat oven to 450 degrees.
  • Start Pearl Barley
  • Make fish.



3 teaspoons olive oil
1 cup shredded carrots
1 cup frozen diced or chopped onion
1/2 cup sliced mushrooms
2 circles parchment paper or aluminum foil about 10-inches in diameter
2 6-ounce fish fillets
Salt and freshly ground black pepper
5 to 6 leaves fresh basil, torn into small pieces
3 tablespoons dry white wine

Preheat oven to 450 degrees. Place olive oil, carrots, onion and mushrooms in a microwave-safe bowl. Toss gently.   Microwave on high 2 minutes.   Or, saute in a skillet 5 minutes. Divide the vegetables between the two parchment paper or foil circles.   Place one fish fillet on top of each of the vegetables. Sprinkle with salt and pepper to taste Place basil leaves on top of fish.   Spoon wine over the fish. Close the parcels and seal the edges together.   Place the parcels on a baking tray.   Bake 8 minutes if using parchment paper, 12  minutes if using foil.   The fish is done when it is no longer translucent.   Serve the parcels on individual plates.   Makes 2 servings. 




1/2 cup pearl barley

4 cups water

1 tablespoon olive oil

Salt and freshly ground black pepper


Place barley and water in a saucepan and bring to a boil over high heat. Boil 20 minutes or until barley is soft.   Drain and add the olive oil and salt and pepper to taste.   Makes 2 servings.


Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 2 6-ounce fish fillets
  • 1 package pearl barley
  • 1 container sliced mushrooms
  • 1 package shredded carrot
  • 1 small bunch fresh basil
  • 1 package frozen diced or chopped onion
  • 1 roll parchment paper or aluminum foil
  • 1 bottle dry white wine



  • olive oil
  • salt
  • black peppercorns


Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer