Citrus Ginger Fish Wrapped In Parchment Recipes

FISH IN PARCHMENT WITH CITRUS REDUCTION

Steps:

• Preheat the oven to 425 degrees F.
• Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
• Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
• In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
• Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
• Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
• Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

GINGER/GARLIC FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees F.
• Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
• Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
• Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
• Fold over the top of the parchment then roll the sides in to form a sealed pouch.
• Repeat with remaining parchment and ingredients.
• Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

GINGER-GARLIC FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees F.
• Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.