Vilinda's Pampano en Papillo
Source of Recipe
Vilinda (frenchy)
Recipe Introduction
a delicious low-fat main dish. wrapped oven steamed fish in parchment paper
or foil if you can't find parchment. you can use snapper, porgy, fluke,
flounder, halibut even mackerel. fresh water fish also. very easy, simple no
mess way to cook fish. feel free to experiment with additional vegitables
(onions, small tomatoes, green beans bacon might be a nice touch.)
(serves 3)
List of Ingredients
1 whole pompano (about 2 pounds), gutted only (eeewwww head, fins and skin
all stay)
1 cup, bite-sized broccoli flowers
1 lemon, cut into thin strips, plus a squeeze of lemon juice
1 lime, same as above
4 fresh thyme or oregano sprigs, or 1/4 teaspoon dried, or 2 teaspoons
chopped chives
1 1/2 cups, mushrooms, sliced about 1/4-inch thick
1/2 cup, dry white wine (fish stock or water for the non alchi'S)
1 tablespoon, olive oil
salt and freshly ground black pepper
Recipe
preheat the oven to 400 degrees.
cut a piece of foil or parchment paper (find it in the baking aisle at the
rmarket) 2 inches longer than and twice as wide as the fish. fold the paper
in half lengthwise, and seal it on two sides by folding the paper over
itself or by crimping the foil well. you will then have a pouch into which
you can slide the fish.
after putting the fish in the pouch, top it with the broccoli, citrus
strips, juices, herbs or chives, mushrooms, and olive oil, if using. Pour in
1/2 cup wine, sprinkle with salt and pepper, then seal the remaining sides
of the pouch tightly.
place the pouch on a baking sheet. Put the baking sheet on top of the stove
over medium-high heat for 3 minutes to start cooking, then transfer to the
oven, and bake until the pouch has puffed, about 15 to 20 minutes.
place the unopened pouch on a plate, and bring it to the table while still
hot. slit the pouch open with a sharp knife, transfer the contents to
individual plates, and spoon the sauce or liquid over all.
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