Fish Steamed In Packets Recipes

Steps:

• Preheat oven to 425 degrees.
• Tear 4 lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half and unfold. On 1/2 of each piece of paper place 1/4 of the fish. Top each piece of fish with 1/4 of the scallions.
• Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved. Drizzle over the fish; sprinkle with sesame seeds. Crimp or fold over the edges to form a sealed packet. Repeat forming 4 packets. Place them on 2 baking sheets.
• Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed. Remove from the oven and transfer a packet to each plate. Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.
• Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!

Steps:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
• While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

Steps:

• Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
• Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
• Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.

Steps:

• For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
• Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
• Prepare a stir-fry pan for steaming.
• Cut tofu into 4 pieces and place in a heatproof dish.
• Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
• Arrange bok choy around outside of fish.
• Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
• Pour sauce over steamed fish and serve.

Steps:

• Preheat oven to 500 degrees.
• Tear 4 sheets of foil (12" x 16" rectangles).
• In a bowl, toss pepper, mushrooms, garlic, tomatoes, carrot, olives, thyme, fennel seeds in olive oil. Season with salt and pepper.
• Divide vegetable mix among the 4 sheets of foil.
• Season fish with salt and pepper - put on top of the veggies.
• Top each fish fillet with orange zest, 1 teaspoon of vermouth, 1 teaspoon of orange juice, and one small thyme branch.
• Wrap foil packets to be sure they are air tight.
• Set together (not touching) on a baking sheet and bake in oven for 10 minutes.
• Serve with rice.

Steps:

• Preheat the oven to 450 deg F.
• Cut 2 sheets of aluminium foil, 12 x 24 inches.
• Fold each sheet of foil over to make a square of double thickness.
• Brush a little oil on the centre portion of each square.
• rinse the fish and prepare all of the ingredients.
• Place a fish fillet on each square.
• Top with the capsicum, and sprinkle with the oliv oil, spring onions, cilantro, lime juice, chiles, salt and pepper.
• Fold the foil into airtight packets.
• Bake for 20 minutes.
• Open carefully[to avoid a blast of steam], and check that the fish is done.
• Transfer the fish,vegetables and juices to serving plates.