| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
Caribbean |
Tomatoes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Rice or couscous, cooked |
| 4 |
|
Sheets parchment paper, foil |
|
|
Or, banana leaves |
| 2 |
|
Zucchini, matchstick |
|
|
Strips-2c |
| 1 |
|
Chile poblano or chile |
|
|
Pasillo, in thin strips |
|
|
Roasted, peeled and |
|
|
Seeded |
| 1 |
lb |
Boneless firm white fish |
|
|
In 4 pieces |
| 4 |
|
Tomatoes, peeled/diced-1 |
|
|
Cup |
| 10 |
|
Black olives, finely |
|
|
Chopd |
| 1 |
t |
Each chopped fresh basil |
|
|
Thyme, tarragon |
|
|
Parsley, and green onion |
|
|
Tops |
| 1 |
|
Egg, If using Parchment |
|
|
Paper, to seal edges |
|
|
sh, 1/4 cup diced tomato and 3 thin strips of the chile. 4. |
INSTRUCTIONS
Place on a baking sheet and cook for 12 minutes or until fish is done!
(Depends on the fish) Wing it. 3/4 cup herbed wine sauce (recipe
follows) 1. Preheat an oven to 350 degrees 2. Cut parchment paper into
4 pieces about 10 to 12" square, same with foil, and I'm not sure
about the banana leaves. Any of these would surely work. 3. Place 1/2
cup of the cooked rice in the middle of any of the above. Top each
serving with 1/2 cup of zucchini strips, a piece of the Sprinkle a
fourth of the chopped olives on each serving, and top with 1/4 each of
the fresh herbs. 5. Seal any of the above wrappings the best you can.
String, holding the parchment together with egg, etc. Now........
HERBED WINE SAUCE 1 1/2 cups coarsely chopped onions 3 cloves garlic
very finely chopped 1 tablespoon fresh thyme 1/4 cup fresh chopped
tarragon 1 cup dry white wine 3 tablespoon light virgin olive oil 2
thin strip of the chile 1. Combine all the ingredients except the oil
and the chile in a blender and puree. Pour into a small saucepan and
bring to boil over medium heat. Reduce heat to low and simmer until
the sauce is reduced by half. 2. Strain the reduced sauce, pressing
all the liquid out. Slowly whisk in the olive oil until smooth. 3.
Chop the strip of chile very tiny and add to the sauce. (Sauce could
be made ahead and reheated just before serving) To serve, place each
packet on a plate, open the packet and put 3 tablspoons of the sauce
over the top. Recipe By : RUBYdakoda From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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