| 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 |
sm |
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 |
md |
Tomatoes — peeled/diced-1 |
|
|
Cup |
| 10 |
|
Black olives — finely |
|
|
Chopd |
| 1 |
ts |
Each chopped fresh basil, |
|
|
Thyme — tarragon |
|
|
Parsley, and green onion |
|
|
Tops |
| 1 |
|
Egg — If using Parchment |
|
|
Paper, to seal edges |
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 fish, 1/4 cup diced tomato and 3
thin strips of the chile. 4. 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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