| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Cklive06 |
1 |
servings |
INGREDIENTS
| 1 |
|
Fish fillet -; (abt 6 oz) |
|
|
(i.e red snapper; salmon, halibut, trout) |
| 1 |
ts |
Unsalted butter – (to 2 tspns); (optional) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== FRENCH VERSION === |
| 1 |
sm |
Red bliss potato; blanched, sliced |
| 3 |
|
Baby carrots – (to 4); blanched |
| 2 |
ts |
Chopped shallots or scallions |
| 1 |
|
Squeeze lemon |
|
|
Fresh chopped dill |
|
|
=== SOUTHWESTERN VERSION === |
| 2 |
tb |
Minced or julienned roasted red pepper |
| 1 |
ts |
Minced jalapeno |
| 2 |
tb |
Corn |
| 1 |
ts |
Minced garlic |
| 1 |
|
Squeeze lime |
|
|
Chopped fresh coriander |
INSTRUCTIONS
Preheat oven to 350 degrees. Place the fillet in the center of a 10-inch
square of aluminum foil. Scatter vegetables of choice over fillet and
sprinkle with desired citrus juice and herbs. Place dots of butter over
vegetables and fillet and season with salt and pepper. Bring two opposite
sides of foil square together and fold to seal. Fold up both ends to form a
foil "envelope". Bake for 12 to 15 minutes. Carefully unfold foil, beware
of steam, and plate cooked fillet and vegetables. This recipe yields one
serving.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-D176 broadcast 04-17-1998) 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
10-27-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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