Fish in Parchment with Citrus Reduction
- 2 lemons
- 2 limes
- 6 fish fillets or steaks, preferably grouper
- 3 teaspoons olive oil
- Salt and ground pepper
- 1 teaspoon sherry vinegar
- 1 teaspoon honey
- 3 teaspoons chopped fresh flat-leaf parsley
- 1 clove garlic, minced
- Special equipment: 6 parchment paper squares, large enough to fold into a package around the fillets
Preheat the oven to 425 degrees F.
Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well. Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish.
Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Martie Duncan
Recipe courtesy of Bobby Flay