Fish en Papillotte
Ingredients
Zest and juice of 1 lime
1 Tbsp. honey or agave
2 Tbsp. olive oil
1 tsp. kosher salt
Freshly ground black pepper to taste
1 shallot, thinly sliced
¼ cup fresh tarragon leaves, chopped
2 6-oz. swordfish steaks (or other fish)
Preparation
• Preheat the oven to 400 degrees.
• Whisk together the lime zest and juice, honey, olive oil, salt and pepper together in a small bowl. Stir in the shallots and tarragon to create a marinade and set aside.
• Fold 2 15-by-20-inch pieces of parchment paper in half lengthwise to create two wide rectangles. Unfold, and place a piece of fish on the crease of each piece.
• Divide the marinade evenly between the packets. Pull the two ends of the parchment up over the pieces of fish and close the packet with small, tight, overlapping folds, leaving plenty of room inside for steam to cook the fish. Fold the ends of the packets closed in the same way. If you are worried they will open, staple the edges closed.
• Place the packets on a baking sheet and cook 10 minutes*. Remove the packets from the oven, place on plates and serve.
* Ten minutes works best for a 1-inch thick fillet. Cook for less time if the fish is thinner. Add time for thicker pieces.
