Recipe courtesy of B. Smith
Swordfish Papillotes
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 736
- Total Fat
- 34
- Saturated Fat
- 9
- Carbohydrates
- 64
- Dietary Fiber
- 10
- Sugar
- 38
- Protein
- 50
- Cholesterol
- 165
- Sodium
- 1711
- Total: 1 hr 25 min
- Prep: 50 min
- Cook: 35 min
Ingredients
2 (8-ounce) swordfish fillets, all skin removed
1 tablespoon olive oil
1/2 medium plantain, peeled and julienned
1 medium or 2 small carrots, peeled and julienned
1/2 medium zucchini, julienned
1 medium tomato, seeded and chopped
2 tablespoons hoisin sauce
1 1/2 cups diced pineapple, fresh or canned
Salt and freshly-ground pepper, to taste
1 tablespoon butter, melted
Fresh thyme sprigs for garnish
Pineapple Salsa:
1 cup fresh, frozen or canned diced pineapple
1/2 cup diced red bell pepper
1 scallion, finely chopped
2 tablespoons chopped cilantro
1 lime, juiced
2 teaspoons olive oil
Salt and freshly ground black pepper to taste
Directions
- Rinse fillets in cold water and pat dry. Preheat the oven to 400 degrees. On a clean dry work surface, fold a piece of parchment about 16-inches long in half. Cut 1/2 a heart shape with the fold in the center, so that when the paper is opened, you have a full heart shape. Repeat with another piece of parchment. Place the parchment hearts on a baking sheet. Brush entire surface of each heart with olive oil. On the right 1/2 of each heart, place half of the plantains and 1/4 of the carrots, zucchini and tomato. Place fillets on top of vegetables and brush with the hoisin sauce. Sprinkle diced pineapple equally over each fillet. Lay the remaining julienned vegetables over the fillets. Season with salt and pepper. Fold the left 1/2 of the parchment heart over the fish, and starting from the top of the heart, fold the paper over itself, creasing and rolling until you come to the point of the heart. Twist the point tightly to secure the pouch. Brush the outside of the parchment hearts with the melted butter. Put in the oven and bake 10 minutes. Remove from the oven. Let stand 1 minute. Place the pouch on a plate. Slice along curved edge with a sharp knife and lift the paper to reveal the swordfish. Garnish with thyme sprigs and serve immediately with pineapple salsa.;
Pineapple Salsa:
- Combine all ingredients in a small bowl, mixing well. Chill. Serve with swordfish papillotes;