Fish en Papillote – baked fish in parchment

I have always wanted to try making fish e paillote which is a fancy way of saying fish baked in parchment paper. Don’t ask me why it has taken me SO long; it was easy, delicious and was a huge hit with the fam. plus it looks pretty cool.
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I bought some wonderful cod from my local market along with some asparagus; I really didn’t have a plan yet but I thought it would at least look pretty with the green vegetable over the white fish. I figured I would slice up some onions or shallots or both and add a slice of lemon a little salt and pepper and voila a meal was born. Well almost!
IMG_5460I figured I needed to add some liquid so everything would steam in the packet and from some reason I was leaning toward an Asian profile.  So I started looking around the internet for some flavor Ideas and there are some great ones out there but I wanted something simple with ingredients I had on hand. I always have soy sauce and I found a bottle of Mirin next to the Soy Sauce; which Mirin is a type of rice wine vinegar that along with some sugar and it made a wonderful light taste to go along with the everything else in my little paillote; well mine was much larger than I think it should have been. When I make it again I will use a smaller piece of fish or at the very least only a few pieces of asparagus. I would do everything else the exact same, it was a very nice simple meal that took under 30 minutes from start to finish even cleanup was minimal.
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Ingredients
Cod Fillet – roughly 4 oz serving per person
Asparagus – trimmed
Fresh Thyme
Lemon – sliced
Cherry tomatoes – halved
Shallots – sliced
Onion – sliced – one of my super small ones from my garden
Kosher Salt
Freshly cracked Black Pepper

Flavoring
3 Tablespoon Mirin
3 Tablespoon Soy Sauce
1 teaspoon sugar
whisk all in a small pan and heat long enough for the sugar to melt
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place fish in the middle of your piece of parchment, salt and pepper, add slices shallot and tomatoes, place a few pieces of asparagus and a slice of lemon. Pour some of the soy sauce mixture over each packet.
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Start on the side of the parchment and crimp and roll until it is completely closed. Place on a sheet pan with your other packets and place in a 350’F oven for about 15 minutes.
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Macros per packet using 3 spears of asparagus
212 Calories
23.5 Protein
24 Carbs
2.7 Fat

 

Baked Cod with Mango Salsa

We are a meat and potato kind of family. It is not that we don’t like all kinds of food, sometimes it is just too easy to make a protein and a potato of some sort and add a vegetable; voila dinner is served. The other day I grabbed a fresh cod fillet that looked awesome. It was pretty hot out so I wanted to make something quick and light. I love seeing fresh fish baked or pan seared with a light summer salsa spooned over it on the cover of magazines. They look absolutely delicious to me but yet I barely ever make anything like it. I also know it would be better for us and I know it has to be super easy and take a whole lot less time. Maybe this summer I will try to make some version of a fish and salsa dish at least once a month. I thought about writing once a week but I figured I should start with baby steps and not try to commit to adding it to my weekly rotations; just yet. Though if we had a local fish market, I would definitely make the commitment; in writing no less.

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When I picked up the fish I also grabbed a few mangoes thinking that would make a great salsa and that it would definitely go with the cod. I wasn’t sure what else I was going to put with it but I figured I had a start. I love having fresh herbs right outside the kitchen. The planters I bought go over the railing and they are awesome!

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A simple salt and pepper on the fish and place it in the oven, while it is cooking I made my salsa to spoon over the top using some of my fresh cilantro. I also made some sweet potato wedges using some of my fresh rosemary. Everything was coming together quite nicely and fast as i knew they would.

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Fish

Cod about 1lb and half cut into 3-4 portion size
Salt and pepper both sides
Paprika both sides
Bake for 25-30 minutes at 400’ F just till cooked through and easily flakes

Salsa

2 mangoes peeled and diced
½ red pepper diced
1 Lime fresh squeezed
1-2 Chopped fresh scallion
1 tsp Chopped fresh cilantro

Place fish on your plate spoon over mango salsa and enjoy!

 

Recipe adapted from chocolate slopes 2015

Pan-Seared Swordfish Steak w/mixed peppercorn butter

I was recently called out for not having any fish recipes; mentioned were two fish that yes I have never blogged about; one being salmon and I am just not a fan. If anyone wants to share their favorite salmon recipe, I might consider trying it but I make NO promises. I think it is a little too fishy tasting for me. The other fish mentioned was swordfish and I will admit I do make this for my guys as they both love it. I don’t / didn’t really have a “recipe” for it. My husband said to treat it like a steak so I always put my steak standard kosher salt and freshly cracked black pepper with a little Adobo seasoning that I just can’t do without. They have never complained that it is the same all the time.

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roasted beet and marcona almond salad on fresh garden greens with a light lemon mustard vinaigrette

I will admit that we love most all seafood but we definitely don’t eat it enough. I have great intention of eating it at least once a week, but I am going to bow out by saying we don’t have a fish market anywhere close, but that is a pretty lame excuse even for me. While I do love fresh fish my local market at least has the white fish I like flash frozen and I do always have some in the freezer and it thaws super quick; though I would prefer fresh.

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So to appease my good friend SF I made swordfish steaks just a little different this time and I thought I would share it with not only him but with all of you.

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Mixed-Peppercorn Butter

1/2 stick of butter at room temperature
2 teaspoons fresh chopped parsley
2 cloves of garlic, minced
Kosher salt
1/2 teaspoon ground mixed peppercorns
1/2 teaspoon grated lemon peel
1 tablespoon extra virgin olive oil
4  1-inch thick swordfish fillets

Mash together the first 5 ingredients and season with a little kosher salt.

Heat your skillet over medium high heat with the olive oil. Sprinkle swordfish on both sides with Kosher salt and mixed peppercorns. Place in skillet and cook till browned one first side; 3-4 minutes. Turn and cook for another 3-4 minutes till done.

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Transfer swordfish to plates and add the seasoned butter to the same skillet. Cook over medium heat, scrapping up any browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

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this was way easier than crushing my own!