fish in a package, fish en papillote

this is a snappy way to cook fish, veggies and grains all in one step. it's called en papillote, which is a French cooking method that means "in paper" and all you do is wrap your ingredients in parchment paper and cover with a little liquid: broth, wine, coconut milk or water and bake. the liquid in the package will slowly steam-cook all the veggies, couscous and fish.  I used a plain couscous, white wine, lemon juice, tomatoes, red onions, zucchini, carrots, red pepper, dill and halibut. but the combinations are endless and it's a good one to experiment with, because you really can't go wrong.

couscous, veggies and halibut.

couscous and veggies.

the finished product.  

FISH EN PAPILLOTE
2 tbsp. olive oil
2 cloves garlic, chopped
1 red onion, halved and sliced
1 cup thinly sliced carrots
1 zucchini thinly sliced
1 cup cherry tomatoes, halved
1 red pepper sliced
1/4 cup fresh dill
juice of one lemon
1/4 cup dry white wine
2 six-ounce halibut fillets


Preheat oven to 400 degrees. Cut two large pieces of parchment (depending if you want 1 or 2 servings) - about 24 inches in length, fold in half and unfold. Stir couscous with liquid as recommended on box, and place on the bottom of the parchment, dividing evenly between packages.  Cover with veggies, cover the veggies with the fish fillet and dill, pour oil, lemon juice and wine over the top of the ingredients and season with salt and pepper.  Fold edges of paper over to create rim, and staple edges of parchment paper to seal.  Place packets on cookie sheets and bake for about 20 minutes, until packets have puffed up.

spicy citrus fish

as I have mentioned, Mark Bittman knows what is up. I was looking for new and exciting ways to prepare fish and this one really struck my fancy. I served it with halibut from the market cooked on the grill. This salsa is so refreshing and flavorful,it would be good with all types of fish or even atop grilled chicken, shrimp or pork tenderloin.


It's got a bit of a kick to it, even though I didn't use the full-strength habanero peppers Mark recommends, I tried it with one serrano pepper and one fresh jalapeño pepper, both chopped - ribs, seeds and all.  If I were to make it again, I would probably try to decrease the spice by either using just one jalapeño or just one serrano.  


This citrus-salsa comes for traditional Mayan cuisine and is known as xec 
(pronounced "shek"), it's traditionally made with bitter oranges, grapefruits and lemons.  I tried it with one orange, one grapefruit, a lemon and a lime.

Here's the recipe in it's full, shining glory:


Fish with Spicy Citrus Salsa
Mark Bittman, the Minimalist

1 small grapefruit

1 orange

1 lime

1 large lemon

1/2 cup chopped fresh cilantro leaves

1/3 cup red onion, minced

1/2 habanero, jalapeño or serrano pepper, seeded and minced

Salt to taste

2 tablespoons oil

1-2 halibut fillets, 4 to 6 ounces each, preferably skin on (and scaled).

Heat oven to 450 degrees. Cut orange and grapefruit in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with lime and lemon. Stir in cilantro, onion, pepper and salt. Set salsa mixture aside.

Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Yield: 4 servings.