Emeril’s Fish In A Bag
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Essnce04 | 4 | Servings |
INGREDIENTS
| 6 | T | Olive oil, plus |
| 2 | t | Olive oil |
| 4 | Fish fillets -, 6 oz ea | |
| such as pompano scrod | ||
| snapper sole | ||
| Grouper, haddock flounder | ||
| or tile | ||
| 4 | T | Bayou Blast, see * Note |
| 2 | Yellow onions, sliced in | |
| rings | ||
| 8 | Italian plum tomatoes, cut | |
| 1/2" slices | ||
| 1 | t | Salt |
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | t | Minced garlic |
| 2/3 | c | Chopped fresh basil |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat oven to 425 degrees. Fold 4
sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and clip
off 2 open corners, rounding them to create an ear shape. Open sheets
(now oval-shaped) on a flat surface and brush each with 1 tablespoon
of the oil. You can use aluminum foil, if you can't find any parchment
paper, but the effect will not be as elegant. Sprinkle each fish
fillet all over with 1 tablespoon, or to taste, of the Bayou Blast.
Pat seasoning in with your hands and place each filet on the lower
half of a parchment sheet. Top each with 1/4 of the onion rings and 2
sliced tomatoes; sprinkle with 1/4 teaspoon of the salt and 8 turns of
the pepper, 1 teaspoon of the garlic and 1/6 cup of the basil. Drizzle
each with 1 teaspoon of the oil. To close bag, fold top of paper over
fish and vegetables. Fold bottom edge over top, folding and twisting
until sealed all around. Turn package over and place on an ovenproof
plate or place all 4 on a baking sheet. Brush top of each package with
1 teaspoon of the remaining oil. Bake until paper puffs up and turns
golden brown, about 20 minutes. To serve, carefully transfer packages
to plates, slit top with an x and fold back paper. Serve steaming hot.
This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-018 broadcast
02-04-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-26-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Shock your mom – go to church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 579
Calories From Fat: 320
Total Fat: 36g
Cholesterol: 113.9mg
Sodium: 906.7mg
Potassium: 1221.6mg
Carbohydrates: 13.6g
Fiber: 4.9g
Sugar: <1g
Protein: 50.7g