lionfish
03-25-2004, 02:55 PM
No, not the prison.
Fish steamed in a pouch made from parchment paper saturated with olive oil.
This is especially good with pompano or other fish that are too small to bother to fillet, two pounds or less. plus since the fish is steamed it will retain all of it's flavor.
Pre-heat oven to 425
Cut a piece of parchment paper big enough to cover the fish with plenty of room to spare(good food stores carry parchment paper, also craft stores )the vegetable kind works best. this can also be done in a good quality paper sack with vegetable oil but the flavor changes and the fire risk increases.
make sure the fish is clean, gut, scale, remove gills etc(this can also be done with fillets)
pour a couple teaspoons of olive oil on the paper and spread out untill the paper is coated( it will look translucent)
Lay the fish off center on the paper, and cover with 1 teaspoon minced garlic, 2 diced roma tomatoes, 1 carrot julienned(sliced into strips), 1 teaspoon chopped scallions(green onion), 1/2 teaspoon of fresh minced ginger, sprinkle with salt n pepper or spice of your choice.
Fold paper to form a pouch and crimp edges; staples, paper clips or tooth picks can be used to secure the paper if it does not want to stay folded. the idea is to keep most of the steam inside the pouch.
Bake on a preheated cookie sheet for ten to twenty minutes depending on the size of the fish and how quickly the paper browns, DO NOT LET IT CATCH FIRE! it will if you forget it's in the oven, take out of the oven and let it/them set a few minutes.
Carefully cut the top out of the pouch (watch out it will steam) and serve with citrus wedges(lemon, lime,orange, grapefruit, etc...)
This goes well with parsley potatoes or fried plantains and some steamed asparagus or fresh green beans.
Fish steamed in a pouch made from parchment paper saturated with olive oil.
This is especially good with pompano or other fish that are too small to bother to fillet, two pounds or less. plus since the fish is steamed it will retain all of it's flavor.
Pre-heat oven to 425
Cut a piece of parchment paper big enough to cover the fish with plenty of room to spare(good food stores carry parchment paper, also craft stores )the vegetable kind works best. this can also be done in a good quality paper sack with vegetable oil but the flavor changes and the fire risk increases.
make sure the fish is clean, gut, scale, remove gills etc(this can also be done with fillets)
pour a couple teaspoons of olive oil on the paper and spread out untill the paper is coated( it will look translucent)
Lay the fish off center on the paper, and cover with 1 teaspoon minced garlic, 2 diced roma tomatoes, 1 carrot julienned(sliced into strips), 1 teaspoon chopped scallions(green onion), 1/2 teaspoon of fresh minced ginger, sprinkle with salt n pepper or spice of your choice.
Fold paper to form a pouch and crimp edges; staples, paper clips or tooth picks can be used to secure the paper if it does not want to stay folded. the idea is to keep most of the steam inside the pouch.
Bake on a preheated cookie sheet for ten to twenty minutes depending on the size of the fish and how quickly the paper browns, DO NOT LET IT CATCH FIRE! it will if you forget it's in the oven, take out of the oven and let it/them set a few minutes.
Carefully cut the top out of the pouch (watch out it will steam) and serve with citrus wedges(lemon, lime,orange, grapefruit, etc...)
This goes well with parsley potatoes or fried plantains and some steamed asparagus or fresh green beans.