Fish In Parchment With Citrus Reduction Recipes

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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

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

FILLET OF FISH IN PARCHMENT



Fillet of Fish in Parchment image

Provided by Judith Jones

Categories     Salad     Sauce     Fish     Bake     Roast     Steam     Dinner     Summer

Number Of Ingredients 10

Olive oil
2 or 3 smallish new potatoes, cut into 1/2-inch slices
Salt and freshly ground pepper
6-ounce fillet of flounder, halibut, tilapia, salmon, or red snapper, or more if you want leftovers
About 1/3 medium zucchini, cut into julienne strips
1/2 medium carrot, peeled and cut into very thin julienne strips
1 scallion, white and tender green, cut into lengthwise strips
3 slices fresh ginger approximately the size of 25-cent pieces, peeled and cut into julienne strips
A splash of white wine
A sprinkling of fresh herbs, if available (such as parsley, chives, tarragon, or summer savory)

Steps:

  • Preheat the oven to 425°.
  • Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
  • Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
  • Second Round
  • You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.

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