Sablefish’s
succulent texture and high oil content make it an exceptional choice for
steaming. In this recipe, the fish is steamed in parchment-paper packets (en
papillote), which seal in moisture and flavor.
Ingredients
:
- 1 navel orange
- 4 skinless sablefish fillets (about 5 ounces each)
- Coarse salt and freshly ground pepper
- 2 teaspoons minced peeled fresh ginger
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 12 fresh shiitake mushrooms, stems removed, caps cleaned and halved
- 24 cilantro sprigs
Method :
- Preheat oven to 425°sF. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15- inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.
- Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.
per
serving: 352
calories; 5.2 g saturated fat; 18.4 g unsaturated fat; 69.5 mg cholesterol; 6.9
g carbohydrates; 20.9 g protein; 564 mg sodium; 1.2 g fiber
Tags:
Dinner