Swordfish Papillotes
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Olive Oil1 medium
Plantain (peeled and julienned)2 small medium
Carrot (peeled and julienned)1 medium
Zucchini (julienned)1 medium
Tomato (seeded and chopped)2 tbsps
Hoisin Sauce1 tbsp
Butter (melted)1 cup
Red Bell Pepper (diced)2 tbsps
Cilantro (chopped)1
SaltDirections:
1
Rinse fillets in cold water and pat dry
2
Preheat the oven to 400 degrees
3
On a clean dry work surface, fold a piece of parchment about 16-inches long in half
4
Cut 1/2 a heart shape with the fold in the center, so that when the paper is opened, you have a full heart shape
5
Repeat with another piece of parchment
6
Place the parchment hearts on a baking sheet
7
Brush entire surface of each heart with olive oil
8
On the right 1/2 of each heart, place half of the plantains and 1/4 of the carrots, zucchini and tomato
9
Place fillets on top of vegetables and brush with the hoisin sauce
10
Sprinkle diced pineapple equally over each fillet
11
Lay the remaining julienned vegetables over the fillets
12
Season with salt and pepper
13
Fold the left 1/2 of the parchment heart over the fish, and starting from the top of the heart, fold the paper over itself, creasing and rolling until you come to the point of the heart
14
Twist the point tightly to secure the pouch
15
Brush the outside of the parchment hearts with the melted butter
16
Put in the oven and bake 10 minutes
17
Remove from the oven
18
Let stand 1 minute
19
Place the pouch on a plate
20
Slice along curved edge with a sharp knife and lift the paper to reveal the swordfish
21
Garnish with thyme sprigs and serve immediately with pineapple salsa
22
; Combine all ingredients in a small bowl, mixing well
23
Chill
24
Serve with swordfish papillotes;