Sablefish En Papillote With Shiitake Mushrooms And Orange Recipes

SABLEFISH EN PAPILLOTE WITH SHIITAKE MUSHROOMS AND ORANGE

Steps:

• Preheat oven to 425°F. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.
• Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.
• (Per Serving)
• Calories: 352
• Saturated Fat: 5.2g
• Unsaturated Fat: 18.4g
• Cholesterol: 69.5mg
• Carbohydrates: 6.9g
• Protein: 20.9g
• Sodium: 564mg
• Fiber: 1.2g

PAPILLOTE OF KUMU WITH BASIL, SEAWEED AND SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place 1/4 of the fish on 1/2 of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely. Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve.
• 4 servings

SHIITAKE MUSHROOMS AND BROWN RICE EN PAPILLOTE

Steps:

• Heat oven to 425 degrees. Cut 4 pieces of parchment paper, 12 by 16 inches each. Divide brown rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with olive oil.
• Bake on a rimmed baking sheet until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Serve with greens divided among plates and squeezed with lemon wedges.

SABLEFISH

Steps:

• HEALTH BENEFITS
• Like most fish, sablefish is a great source of protein, B vitamins (especially niacin and B12), and minerals (notably selenium). It shines brightest, however, in fat content: A 5-ounce serving provides about 3 grams of heart-healthy omega-3s, namely the powerful pair of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Harvested from relatively pure waters, sablefish also has very low levels of mercury, PCBs, and dioxins compared with many other fish.
• HOW TO BUY
• Choose Alaskan or Canadian sablefish, if possible, which tend to be more sustainably harvested than sablefish from West Coast fisheries. Look for fillets or steaks with firm, moist flesh and little to no fishy smell. Sablefish freezes well, and smoked sablefish has excellent flavor; you can buy both kinds at specialty fish shops and online.
• HOW TO STORE
• Eat fresh sablefish the same day you buy it; the high oil content makes this fish especially prone to spoilage. Frozen fish should be thawed in the refrigerator, not only for safety but because thawing too quickly can compromise texture.
• PREPARATION TIP
• To grill, rub fillet all over with oil, and season with salt and pepper. Cook over medium heat until fish flakes with a fork and is opaque throughout, 3 to 4 minutes per side.
• DID YOU KNOW?
• Sablefish swim at depths as great as 9,800 feet and are among the longest-living species of fish; the oldest documented one was 94 years old.
• recipes
• Sablefish in Tomato-Saffron Stew p.167
• Hoisin-Glazed Sablefish with Bok Choy p.216
• Sablefish en Papillote with Shiitake Mushrooms and Orange p.219

SHIITAKE MUSHROOMS AND BROWN RICE EN PAPILLOTE

Steps:

• Heat oven to 425 degrees. Cut 4 pieces parchment paper (12-by-16 inches each). Divide rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with oil.
• On a rimmed baking sheet, bake until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Divide greens and squeeze with lemon.