| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Essnce04 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil; plus |
| 2 |
ts |
Olive oil |
| 4 |
|
Fish fillets -; (6 oz ea) |
|
|
(such as pompano; scrod, snapper, sole, |
|
|
Grouper; haddock, flounder, or tile,) |
| 4 |
tb |
Bayou Blast; see * Note |
| 2 |
lg |
Yellow onions; sliced in rings |
| 8 |
|
Italian plum tomatoes; cut 1/2" slices |
| 1 |
ts |
Salt |
|
|
Freshly-ground black pepper; to taste |
| 4 |
ts |
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
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