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."
 
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Ready In:
11mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This was one of the BEST fish recipes I have made. I used two cod fillets and one whole serrano chili pepper which was a little too hot. I stapled the parchment paper to get a good seal. I will this for company. Looks like a long recipe but it really is not. Very fast and easy
     
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RECIPE SUBMITTED BY

I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
 
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