Pompano En Papillote Recipes

FISH EN PAPILLOTE

Steps:

• Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
• Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

POMPANO EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

POMPANO EN PAPILLOTE (IN PAPER BAG): WHITE HOUSE

Steps:

• First make the stock. Combine heads and bones of the pompanos with celery, onion, 1 teaspoon salt, and 3 cups water. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain stock. Measure 1 cup of stock and set it aside. Pour remaining stock into skillet and add 1/2 cup wine. Season fillets with salt and pepper and fold in half. Place in hot stock and simmer for 8 minutes. Remove from heat and allow fillets to cool in stock. Remove fillets and drain. Meanwhile make the fish velouté. Melt 2 tablespoons butter, add flour, and stir until smooth. Add 1 cup fish stock and cook until thickened, stirring constantly. Set aside. Sauté shallots in remaining 4 tablespoons butter for 5 minutes. Add shrimp, crab meat, garlic, bay leaf, a pinch of thyme, and a dash of Tabasco®. Mix well. Add the remaining 1-1/2 cups wine and cook for 15 minutes, stirring frequently. Cool. To make pompano en papillote, cut 6 parchment paper hearts about 8 inches long and 12 inches wide. Brush them with oil. Place a spoonful of sauce on one side of each heart. Put 1 pompano fillet on top and cover with a little sauce. Fold paper hearts over and around to seal in fish and sauce. Arrange them on an oiled baking sheet and brush them with oil. Bake in a hot oven (450°F) for 15 minutes or until the paper is browned. Serve pompanos immediately in their paper covers. Rip the paper open at the table.