Use Leeks to Flavor Grilled or Steamed Seafood
Leek greens are fast becoming my favorite part of leeks. Not only do they knock a hell of a lot when pan-frying , they can be used to add a delicate onion flavor to fish and other seafood.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
There are two ways to take advantage of the aromatic properties of onions. One is to seal the greens in a bag along with finned or shelled fish before cooking – we say en papillote – and the other is to use them as a protective layer during grilling (more on that in a minute).
To get started, simply place the washed greens on a piece of parchment or foil, place the fish on top, and season as usual. I like to smear my butter with a mixture of two parts sesame oil and one part soy sauce, and spread some shio koji for good measure. Citrus circles, fresh ginger, whatever herbs you like, and pepper flakes are good choices too, but feel free to experiment. Close the entire package and bake it in the oven for half an hour at 375 ℉ or grill (if using foil) for five to seven minutes on each side, until it crumbles with a fork.
As Chef Aaron Sanchez describes here, you can use leaves when grilling to prevent food from burning while it finishes cooking. Take some foil, line the top grill rack with it, lay a layer of leeks on top of the foil and place food directly on top of it. Greens will give your food a delicate flavor and prevent it from burning.