Skillet Fish en Papillote with Citrus, Ginger, & Shiitake
- Yield 1 serving
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Skillet Fish en Papillote with Citrus, Ginger, & Shiitake sits in the Seafood section of Regbie. The card serves 1 serving. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 serving
- 1 tablespoon coconut aminos, or see the note below
- 2 teaspoon freshly squeezed orange juice, or see the note below
- 1 teaspoon rice vinegar, or see the note below
- 1 teaspoon Red Boat fish sauce, or see the note below
- ½ teaspoon sesame oil, or see the note below
- 1 teaspoon minced ginger
- 2 fresh shiitake mushrooms, thinly sliced
- 6 ounce skinless white fish fillet, like cod, which is what the cook used
- Kosher salt, the cook use Diamond Crystal brand
- Freshly ground black pepper
- 3 thin orange or lime slices
- 1 green onion, trimmed and cut into 2 inch sections
- 2 tablespoons minced fresh cilantro
- 2 tablespoons thinly sliced green onion
Method
Warm your oven (or toaster oven ) to 450°F. In a small bowl, combine the coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil. (Or, you can use 2 tablespoons of All-Purpose Stir-Fry Sauce in place of these ingredients for the marinade!)
Stir in the minced ginger and sliced mushrooms. Keep nearby.
Salt both sides of the fish fillet with salt and pepper.
Take a large sheet of parchment paper and fold it in half. Draw half a heart on the paper so that when you cut it out, you get a full heart.
Open your heart and tile the three slices of orange on one side of the heart.
Set the seasoned fish filet on top of the orange slices.
Spoon the mushrooms and sauce on top of the fish and add the green onion stalks.
Fold the other half of the parchment heart on top of the fish and begin tightly crimping the edges together, starting at the top-center of the heart.
Make sure the packet is tightly sealed by turning and crimping the edges. At the pointy bottom end of the heart, twist the paper tightly to seal well.
Set the packet on a rimmed baking sheet and place it in the oven for 10-15 minutes or until the fish is cooked through.
Use a pair of kitchen shears to cut open the packet (but be careful—it’s hot!).
Lift the wilted scallions, and top with freshly minced cilantro and slivered green onions.
Plate it up if you’re feeling fancy and enjoy!
Kitchen notes
- You can use 2 tablespoons of All-Purpose Stir-Fry Sauce for the marinade if you already have some in the fridge!
- This is a perfect meal for one, but you can easily make more packets if you’ve got guests.
- Bonus: Once you’re done eating, just chuck the soiled packet.
