Ok, I tried a few recipes today. Started with Iron Chef's Mediterranean Papillote dish. I think it's a perfect blend of flavors, but I played around with it. I love the anise flavor of the fennel, but the texture of it when cooked just didn't seem right. I did "matchstick" cuts for the fennel/carrot/zuchinni. I also felt the capers were a bit too much for me in this steamed dish. The recipe also generated some broth that was quite tasty, which gave me an idea.
Round two, I left the fennel out and added a chiffonade of basil which retains some of that anise flavor. I cut the seeded zuchinni and carrot into small dice, and added some mashed garlic. Three chopped San Marzano tomatoes (w/about 1/2oz of juice), some diced black olive, a few chili flakes, a fresh sprig of thyme, and a pinch of dried oregano. I then added some rinsed couscous around the fish, added about an ounce of sauvignon blanc and a tablespoon or so of EVOO. S&P. That was good.
I also tried a CIA recipe that was ok, but not as good as the one above.
Made up a batch of taters en papillote too using new golds, olive oil, shallots, and chives. Ok, I've had enough steaming. Going to do a braise this weekend. Maybe Lamb Shanks.