SABLEFISH EN PAPILLOTE WITH SHIITAKE MUSHROOMS AND ORANGE
Sablefish's succulent texture and high oil content make it an exceptional choice for steaming. In this recipe, the fish is steamed in parchment-paper packets (en papillote), which seal in moisture and flavor.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.
- Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.
- (Per Serving)
- Calories: 352
- Saturated Fat: 5.2g
- Unsaturated Fat: 18.4g
- Cholesterol: 69.5mg
- Carbohydrates: 6.9g
- Protein: 20.9g
- Sodium: 564mg
- Fiber: 1.2g
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