Prep time about 20 min and cook time 20 min.
Serves 4
INGREDIENTS:
Parchment paper
1 bulb fennel, cored and thinly sliced (may be labeled sweet anise)
1 large onion, thinly sliced
1 Green Bell chopped or thinly sliced
4 large cloves garlic, chopped (I use the minced cloves from a jar)
1/2 cup good quality black and green olives, pitted and chopped (the quality here makes a big difference I get a variety of different black and green from our olive bar at the store)
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Pepper
Tony Chachere's (I use the salt free). Or Salt but I don't use salt.
1/4 cup flat leaf parsley (a generous handful), chopped (Make sure it is flat head!)
Extra virgin olive oil (EVOO), for generous drizzling
2-3 lemons
Crusty bread for soaking up the juices :)
We skipped the bread and went with a rice and side of almond green beans.
PREPARATION:
Pre-heat the oven to 400°F.
Rip off four sheets of parchment paper, each a little over a foot long. Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and Tony Chachere's and top with parsley. Squeeze a bit of lemon juice on each and then drizzle EVOO liberally over the fish portions. Fold the top and bottom edges together and crease several times, then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
Bake the packets for 20 minutes. Serve one packet per dinner plate and cut open at the table. Cut the lemon into wedges and serve to squeeze down over the hot fish.
Pass bread at the table to mop up the cooking juices in the sack.
This will work with really any fish and any choice of seasonings or veggies. I found this on Rachael Ray's website and the tweaked it to fit our family. I don't cook with salt and we like a bit of spice hence the Tony Chachere's. If you don't like olives maybe try capers. I thought it would be good with some cut up artichoke pieces too.
A link that shows how to wrap the fish (no right way really this was just the easiest for me) and another yummy fish in a bag recipe there too. http://www.dinneralovestory.com/fish-presents/
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Thursday, January 12, 2012
Monday, March 21, 2011
Soft Fish Tacos with Guacamole and South American Slaw From Heather
Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Other Ingredients:
4 halibut fillets, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 flour tortillas (8 inches)
Directions:
1. In a medium bowl combine the slaw ingredients.
2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. For the Halibut: Lightly brush the halibut all over with oil and season with the chile powder, salt, and pepper. Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the flesh just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill and break into 1-inch pieces.
5. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Other Ingredients:
4 halibut fillets, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 flour tortillas (8 inches)
Directions:
1. In a medium bowl combine the slaw ingredients.
2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. For the Halibut: Lightly brush the halibut all over with oil and season with the chile powder, salt, and pepper. Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the flesh just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill and break into 1-inch pieces.
5. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.
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