Fish in Parchment with Citrus Reduction

Total Time:
30 min
15 min
15 min

6 servings

  • 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.

  • Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.

  • 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.

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