Citrus Ginger Fish Wrapped In Parchment Recipes

FISH IN PARCHMENT WITH CITRUS REDUCTION

Fish in Parchment with Citrus Reduction image

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 lemons
2 limes
6 fish fillets or steaks, preferably grouper
3 teaspoons chopped fresh flat-leaf parsley
1 clove garlic, minced
3 teaspoons olive oil
Salt and ground pepper
1 teaspoon sherry vinegar
1 teaspoon honey

Steps:

Preheat the oven to 425 degrees F.
Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

Nutrition Facts : Calories 197, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 63 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 1 grams

GINGER-GARLIC FISH IN PARCHMENT

Ginger-Garlic Fish in Parchment image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Parchment paper
4 (6 to 7-ounce) portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces on an angle
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari sauce

Steps:

Preheat oven to 375 degrees F.
Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

CITRUS & GINGER STEAMED FISH WITH STIR-FRY VEG

Citrus & ginger steamed fish with stir-fry veg image

Save time and serve up a healthy weeknight dinner with this quick Asian style white fish recipe with garlic, ginger, red pepper and beansprouts

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 11

Ingredients

zest and juice 1 orange
1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar or rice vinegar
300g pack of 2 white fish fillets or loins
1 tbsp very finely shredded ginger
2 tsp sesame oil
10 spring onions , halved and sliced lengthways
2 garlic cloves , thinly sliced
1 red pepper , deseeded and sliced
140g beansprouts
1-2 tsp sesame seeds , toasted

Steps:

Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.

Nutrition Facts : Calories 259 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.2 milligram of sodium

PARCHMENT WRAPPED FISH

Parchment Wrapped Fish image

This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.

Provided by Charmed

Categories < 15 Mins

Time 11m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

oil or nonstick cooking spray, for greasing the parchment paper.
2 ears corn (can also use 1 cup thawed, lightly cooked frozen OR 1 cup canned corn kernels)
2 small carrots, peeled & slivered
2 green onions with tops, peeled & slivered
1/2 large red pepper, slivered
1 -2 fresh serrano chilies or 1 -2 other hot chili pepper, stems,membranes and seeds discarded,slivered
1/2 cup fresh cilantro, coarsely chopped
3 lbs fish steaks (firm- or flaky-fleshed)
6 tablespoons tequila
6 tablespoons freshly squeezed lime juice
3 tablespoons unsalted butter
salt
ground dried ancho chile powder (or pasila, or other mild to medium chile)
6 slices thin limes
fresh cilantro (to garnish)

Steps:

Preheat an oven to 475 degrees F.
Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
Then fold each rectangle in half to form a square with the greased sides facing each other.
Set aside.
If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
Leave at least a 2 inch border between the vegetable and the edges of the paper.
Rinse the fish under cold running water and dry with paper towels.
Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
In a small bowl, mix together the tequila and the lime juice.
Spoon 2 tablespoons of the tequila mixture over each piece of fish.
Drizzle each piece of fish with about 1 1/2 tsp.
of the melted butter and season with salt and the ground ancho or other chile powder.
Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
You have to rely on judging the cooking time based on minutes per inch of thickness.
Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.

Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 21.1, Carbohydrate 14.1, Fiber 2.1, Sugar 3, Protein 1.9