Celebrated Chef Corner

Walla Walla's Whitehouse-Crawford Restaurant

Housed in a quaint brick building that was once a woodworking mill, Walla Walla’s Whitehouse-Crawford Restaurant offers upscale regional cuisine with an emphasis on fresh, local ingredients — paired with Pacific Northwest meats, fish and seafood. Chef Jamie Guerin has spent years connecting with area farmers and growers, and enjoys working his recipes to highlight the seasonal offerings.

Here Chef Guerin personally shares with thrive! readers one of his favorite healthy recipes, using locally-grown vegetables and herbs. The fun in this recipe is that it allows for experimentation as the reader desires. Enjoy!

Fresh Fish Steamed in Parchment

"Sealing fish in a bag and steaming it is known as “en papiollote” in France, and “al cartacchio” in Italy. All the natural juices of the fish and aromas of the garnishes are captured in the bag creating a delicious sauce. At the restaurant we include cooked artichokes, Italian black rice, clams, and calamari in the bag with the fish. Improvisation is encouraged!" — Chef Jamie Guerin

2 - 6oz.fish fillets (such as halibut, lingcod, or any flaky white fish)
2 handfuls of julienne vegetables (carrots, zucchini, peppers, whatever)
Fresh herb leaves (basil, tarragon, cilantro etc.)
Extra Virgin olive oil
White Wine
Butter
Salt & Pepper
Lemon Juice

Heat oven to 450°.

Fold a piece of parchment paper in half and open it up on a flat surface. Place the fish fillets on one side of the paper fairly close to the seam and season with salt and pepper. Sprinkle a handful of vegetables, some herbs, a splash of white wine, a squirt of lemon juice, a drizzle of olive oil and a dollop of butter on and around the fish.

Season as you wish with a little more salt & pepper and fold the other half of the paper over the fish.

Seal by folding up the edges of the paper, trying to make the bag as airtight as possible.

Place the bag on a cookie sheet and place in the oven for 15-20 minutes or until the paper has puffed up and the edges have turned brown.

Set bag in the center of the table and tear open the paper just before serving.

Whitehouse-Crawford Restaurant
55 W. Cherry St City, Walla Walla 999362
Hours: Wednesday thru Sunday 4pm - 10pm
Phone:(509) 525-2222
WebSite: www.whitehousecrawford.com

Thank you to Chef Jamie Guerin for sharing this fabulous recipe!