Parchment Wrapped Fish

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 6
• softened unsalted butter or oil or nonstick cooking spray, for greasing the parchment paper.
• 2 ears corn (can also use 1 cup thawed, lightly cooked frozen or 1 cup canned corn kernels)
• 2 small carrots, peeled & slivered
• 2 green onions with tops, peeled & slivered
• 1/2 large red pepper, slivered
• 1 -2 fresh serrano chilies or 1 -2 other hot chili pepper, stems,membranes and seeds discarded,slivered
• 1/2 cup fresh cilantro, coarsely chopped
• 3 lbs fish steaks (firm- or flaky-fleshed)
• 6 tablespoons tequila
• 6 tablespoons freshly squeezed lime juice
• 3 tablespoons unsalted butter
• salt
• ground dried ancho chile powder (or pasila, or other mild to medium chile)
• 6 slices thin limes
• fresh cilantro (to garnish)

Recipe

• 1 preheat an oven to 475 degrees f.
• 2 cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
• 3 using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
• 4 then fold each rectangle in half to form a square with the greased sides facing each other.
• 5 set aside.
• 6 if using fresh corn, cut the kernels from the cobs and measure out 1 cup.
• 7 add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
• 8 open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
• 9 leave at least a 2 inch border between the vegetable and the edges of the paper.
• 10 rinse the fish under cold running water and dry with paper towels.
• 11 place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
• 12 in a small bowl, mix together the tequila and the lime juice.
• 13 spoon 2 tablespoons of the tequila mixture over each piece of fish.
• 14 drizzle each piece of fish with about 1 1/2 tsp.
• 15 of the melted butter and season with salt and the ground ancho or other chile powder.
• 16 place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
• 17 refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
• 18 place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
• 19 transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
• 20 it is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
• 21 be awre that with this cooking method you are unable to test the fisih to see if it is donw.
• 22 you have to rely on judging the cooking time based on minutes per inch of thickness.
• 23 note that soft-fleshed fish does not work well with this recipe because it cooks too soon.