Fish in Papillote
For the Crispy Grouper Bites:
- 8oz fresh gulf fish ( skin off flaky fish is best)
- 1 yellow squash
- 1 zucchini
- 1 red bell pepper
- 1 green bell pepper
- 1/4 of 1 red onion
- 1/2 head of baby bok choy cabbage
- 1 small carrot
- 1 garlic clove
- 1 lemon
- 2 tablespoon olive oil
- 1/4 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 oz white wine ( Pinot or Sauvignon preferred)
- 1 tablespoon minced chiffonade fresh parsley
- 1 large sheet of parchment paper
- 1 Baking sheet
Prepare the Dipping Sauce
Preheat:
Preheat oven to 375-400 degrees Fahrenheit , place baking tray into oven to preheat ( may also use a oven safe skillet as long as it is big enough to accommodate papillote)
Prepare Vegetables:
Cut yellow squash into large julienne segments about 3 inches in length (discarding the seeds of squash using only the firm outer layers)
Cut the zucchini the identical to yellow squash
Remove seeds from green and red bell peppers, thin julienne both peppers
Thin julienne 1/4 of a red onion
Peel carrot and cut into matchstick size about 2 inches in length
Cut green leaves of of bok choy in large pieces and thin slice the bottom half of bok choy about as thick as the carrots
Thin slice 1 clove of garlic ( paper thin)
Toss all vegetables into a mixing bowl season with crushed red pepper, using 1/2 teaspoon of salt and all the white pepper toss until evenly seasoned and mixed nicely
Prepare Fish:
Season both side of fish with remaining salt
Lay out parchment paper place vegtables in a small pile on one side of parchment (with the intention of folding the other side over vegtables)
Place seasoned fish directly on top of vegetable mix Thin slice 1 lemon wheel and place on center of fish ( lemon wheel should be about as thin as a quarter Folding up the edges of the paper to hold liquid, add wine to vegtables ( not pouring directly onto fish) Drizzle olive oil on top of fish Fold the empty side of parchment over fish and vegetables until edges of paper meet, roll the edges together tightly fully enclosing fish and vegetables marketing sure the ends are closed tightly as not to let steam escape ( you make use aluminum foil to crimp edges or to fully encase pouch if desired, the ends goal is to trap the steam)
Remove hot baking tray or skillet from oven
Carefully place fish en papillote onto baking tray and place into back into oven for 15- 20 minutes ( highly dependent on cut of vegetables and fish, thin fish like flounder will cook considerably quicker that a thick fillet of grouper )
Cook until thermometer reads 145 degrees when placed in thickest part of fish or until you c slide a small knife through fish without resistance.
