MIDDLE EASTERN FOIL-PACKET FISH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
- Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
- Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
- Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 878 milligrams, Carbohydrate 29 grams, Fiber 8 grams, Protein 37 grams, Sugar 7 grams
TUSCAN FISH PACKETS
My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.
Nutrition Facts : Calories 270 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 658mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 38g protein. Diabetic Exchanges
PUCK'S PACKET O' FISH
This light and flavorful dish is New-Year's-Resolution-Friendly! Using the en Papillote technique benefits the delicate texture and taste of fish and shellfish without compromising moisture retention. I like to use NZ Orange Roughy if available. Wolfgang Puck says, "Use whatever really fresh fish fillets you find such as red snapper, bass, trout, or pike; or try shrimp instead. Vary the seasonings in any way you like. For example, use toasted sesame oil, grated ginger, minced garlic, and a splash of soy sauce for an Asian variation. Or substitute cilantro, minced jalapeño, and a little lime juice for a Mexican flavor." We really enjoyed this served with rice.
Provided by Sandi From CA
Categories Orange Roughy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust the oven shelf to the middle position and preheat the oven to 450 degrees F.
- Meanwhile, cut 6 pieces of aluminum foil, each large enough to completely and comfortably enclose one portion of the fish fillets and julienned vegetables in a single layer.
- In a small mixing bowl, toss together the juliennes of carrot, leek, and turnip. Divide half of the mixture evenly among the pieces of foil, forming beds in the center of each piece. Arrange the fish fillets neatly on top of the vegetables. Drizzle the fillets evenly with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and 2 herb sprigs per portion.
- Close the foil around each fish, bringing the edges of the foil neatly together. Working all along the edges from one end to the other, double-pleat the foil edges together to form airtight packages. Place the packages side by side on a baking sheet.
- Put the baking sheet in the oven and bake until the foil packets have puffed up like balloons, about 15 minutes.
- Carefully transfer each foil packet to a dinner plate. Warn your guests in advance to watch out for and keep clear of the steam inside each. Then, with the tip of a sharp knife, puncture each packet to let out some of the steam and let everyone carefully open their packets to eat the fish and vegetables. You can even spoon some rice or potatoes right into the packet and eat!
Nutrition Facts : Calories 220, Fat 1.8, SaturatedFat 0.3, Cholesterol 103.9, Sodium 164.5, Carbohydrate 5.5, Fiber 1.3, Sugar 1.9, Protein 43.7
WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY
Here's what you need: olive oil, celery, leek, carrot, salt, white pepper, heavy cream, whole sea bas, black pepper, fresh tarragon, puff pastry, eggs, fresh parsley, lemon wedge, white wine, lemon juice, shallots, fresh tarragon, heavy cream, butter, salt, pepper, chive
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium pan over medium heat.
- Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
- Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
- Remove the pan from the heat.
- Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
- Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
- Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
- Transfer the fish to the center of the sheet of puff pastry.
- Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
- Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
- Chill in the refrigerator for at least 30 minutes.
- Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
- Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
- Remove the tarragon stem and season with salt and pepper. Stir in the chives.
- Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
- Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
- To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
- Enjoy!
FISH AND RICE PACKETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish; lay 1 orange slice on top.
- Fold empty half of parchment over cod and rice mixture; crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.
Nutrition Facts : Calories 327 calories, Carbohydrate 31.1 g, Cholesterol 42.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 1.4 g, Sodium 905.9 mg, Sugar 6.4 g
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
GARDEN FISH PACKETS
"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.
Nutrition Facts : Calories 516 calories, Fat 20g fat (11g saturated fat), Cholesterol 185mg cholesterol, Sodium 1392mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 70g protein.
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