Fish with Spinach En Papillote Recipe
Ingredients
| MARINADE | ||
| Low sodium soy sauce | 1 Cup (16 tbs) | |
| Jalapeno | 1 | |
| Ginger | 2 Tablespoon, peeled | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Cilantro -€“ 1 bunch, leaves | ||
| Fresh tuna steaks -€“ 6 5 ½ ounce, butterflied | ||
| Fresh spinach leaves -€“ 6 cups, without stems, washed, chopped | ||
| Oyster mushrooms -€“ ½ cup sliced or Red bell pepper -€“ ½ cup, strips | ||
| Orange zest | 1/4 Teaspoon (FILLING) | |
| Ginger | 3 Tablespoon, grated (FILLING) | |
| Red onion -€“ ¾ cup, thinly sliced | ||
| Egg white | 1 (FILLING) | |
| Lemon | 1 (GARNISH) | |
| Cilantro sprig | 6 (GARNISH) | |
Directions
GETTING READY
1. Prepare the marinade by whisking all the ingredients.
2. Add fish steaks and turn over a few times for even coating.
3. Refrigerate, covered, for about half an hour or 24 hours.
4. Preheat oven to 350°F.
5. Cut 6 hearts from parchment paper and keep aside.
MAKING
6. Toss chopped spinach with pepper or mushroom, ginger, orange zest and onions.
7. Divide the mixture into 6 and place each portion in the center of each of the parchment heart. Top each with one cold marinated fish.
8. Drizzle 1 tablespoon from rest of the marinade over each.
9. With a pastry brush, brush parchment paper outer edges with egg white.
10. Fold the parchment paper and seal it by making small folds. Start from the top, and make small folds around the outer edges, finally twisting off at the end.
11. Bake for about 15 minutes or until the parchment puffs up with steam.
SERVING
12. Unseal, partially deflated papillotes, towards the outer edges, revealing the filling. Serve Fish with Spinach En Papillote garnished with cilantro sprigs and lemon slices.
TIPS
Always deflate the papillotes before opening to avoid burning by steam.
1. Prepare the marinade by whisking all the ingredients.
2. Add fish steaks and turn over a few times for even coating.
3. Refrigerate, covered, for about half an hour or 24 hours.
4. Preheat oven to 350°F.
5. Cut 6 hearts from parchment paper and keep aside.
MAKING
6. Toss chopped spinach with pepper or mushroom, ginger, orange zest and onions.
7. Divide the mixture into 6 and place each portion in the center of each of the parchment heart. Top each with one cold marinated fish.
8. Drizzle 1 tablespoon from rest of the marinade over each.
9. With a pastry brush, brush parchment paper outer edges with egg white.
10. Fold the parchment paper and seal it by making small folds. Start from the top, and make small folds around the outer edges, finally twisting off at the end.
11. Bake for about 15 minutes or until the parchment puffs up with steam.
SERVING
12. Unseal, partially deflated papillotes, towards the outer edges, revealing the filling. Serve Fish with Spinach En Papillote garnished with cilantro sprigs and lemon slices.
TIPS
Always deflate the papillotes before opening to avoid burning by steam.
Chef
