Steaming fish in parchment paper (En Papillote) is not only easy, as Bobby Flay says, “it’s fool-proof.” I agree. This method of cooking looks and sounds fancy but is easy to pull together. When you bake the Grouper (or any meaty white fish), it steams to a perfect flakiness while sitting in its juices, a few herbs, salt, pepper and a drizzle of white wine….10 minutes in a 450 degree oven, done. Top with a briny martini relish and bright citrus sauce for a colorful and delicious dish. For a dramatic presentation, serve each guest with the packets still sealed. Fun idea for a dinner party.
Steamed Grouper with Martini Relish and Orange Sauce en Papillote
Serves 4
Sauce
2 cups fresh orange juice
1 tablespoon honey
1/4 teaspoon finely grated lime zest
plus 2 tablespoon fresh lime juice
1/2 teaspoon white wine vinegar
Kosher salt Pepper
Relish
1/3 cup pitted Picholine olives,
quartered lengthwise 2 jarred piquillo peppers—patted dry, seeded and finely chopped (good substitute: roasted red peppers)
1 tablespoon minced shallot
1/2 jalapeño, seeded and minced
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons finely chopped dill
1 tablespoon finely chopped parsley
Kosher salt Pepper
Fish
Four 6-ounce skinless grouper fillets
Extra-virgin olive oil, for brushing
Kosher salt Pepper
8 parsley sprigs
8 dill sprigs
2 tablespoons dry white wine
Make the sauce In a small saucepan, boil the orange juice over moderately high heat until reduced to 1/2 cup, about 10 minutes. Transfer to a small bowl and let cool, then stir in the honey, lime zest, lime juice and vinegar. Season with salt and pepper.
Make the relish In a small bowl, mix everything except the dill, parsley, salt and pepper. Let stand at room temperature for 15 minutes, then fold in the dill and parsley. Season the relish with salt and pepper.
Meanwhile, make the fish Preheat the oven to 450°. Lay four 15-inch-long sheets of parchment paper on a work surface. Brush the fish fillets with olive oil and season with salt and pepper. Put a fillet in the center of each sheet of parchment and top with 2 sprigs each of the parsley and dill. Drizzle on 1/2 tablespoon of the wine. Fold the parchment over the fish, then fold the edge over itself in small pleats to seal.
Transfer the papillotes to a large baking sheet. Bake about 10-12 minutes (depending on thickness) until puffed. Snip the parchment open with scissors and serve the fish with the sour orange sauce and martini relish.
Individually plate the fish or serve each guest with the packet and they can snip the center open and let the delicious steam release. Serve with relish and sauce.
Adapted from: Bobby Flay/ Food&Wine
