Parchment Wrapped Fish
- Ready In:
- 11mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- oil or nonstick cooking spray, for greasing the parchment paper.
- 2 ears corn (can also use 1 cup thawed, lightly cooked frozen OR 1 cup canned corn kernels)
- 2 small carrots, peeled & slivered
- 2 green onions with tops, peeled & slivered
- 1⁄2 large red pepper, slivered
- 1 -2 fresh serrano chilies or 1 -2 other hot chili pepper, stems,membranes and seeds discarded,slivered
- 1⁄2 cup fresh cilantro, coarsely chopped
- 3 lbs fish steaks (firm- or flaky-fleshed)
- 6 tablespoons tequila
- 6 tablespoons freshly squeezed lime juice
- 3 tablespoons unsalted butter
- salt
- ground dried ancho chile powder (or pasila, or other mild to medium chile)
- 6 slices thin limes
- fresh cilantro (to garnish)
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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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.