FISH IN PARCHMENT WITH CITRUS REDUCTION
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
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
Make and share this Ginger/Garlic Fish in Parchment recipe from Food.com.
Provided by CassandraLynne11
Categories Bass
Time 24m
Yield 4 packets, 4 serving(s)
Number Of Ingredients 10
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.
PARCHMENT WRAPPED FISH
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
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
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