Fish baked in parchment with lime and cilantro
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil -- to grease | ||
| Parchment | ||
| 4 | larges | Fillets of red snapper, cod, |
| Flounder | ||
| 1 | teaspoon | Grated gingerroot |
| 2 | tablespoons | Sake or rice wine |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Grated lime rind |
| 2 | tablespoons | Minced cilantro |
| 1 | teaspoon | Dark sesame oil |
Directions
1. Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper.
2. Place 1 fillet on the center of each sheet of parchment. In a small bowl combine gingerroot, sake, lime juice, lime rind, cilantro, and sesame oil.
Spoon an equal amount over each fish fillet.
3. Roll edges of parchment together, forming a packet around fish. Bake for 12 minutes.
4. To serve, unroll parchment packets and slide fish onto plates. Spoon poaching liquid over fish and serve immediately.
Recipe By : the California Culinary Academy From: Date: File
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