|
Yellow Tail Jack En Papillote
Measure |
Ingredients |
Prepare |
| 2 |
6-8 oz yellow tail jack fillets |
|
| 2 |
Parchment paper sheets |
|
| 4 |
Dill;sprigs |
|
| ½ cup |
Leeks |
Julienne sliced |
| ½ cup |
Red and yellow bell peppers |
Julienne sliced |
| 2 |
Limes |
Sliced |
| 2 |
Lemons |
Sliced |
| 2 tablespoons |
Butter |
|
| 4 tablespoons |
White wine |
|
| ½ tsp. |
Garlic |
Chopped fine |
| |
Salt and pepper |
To Taste |
Cut parchment paper into a large heart shape, fold in half then open. Place a dill sprig by the fold just off center, place a fillet on top, salt and pepper the fillet and place half of the garlic, another dill sprig on top, followed by a slice of lime and lemon side by side. Tope with on half of the leeks, peppers and butter. Close over the other half of parchment. Start at the bottom of the heart rolling the parchment over twice, move up two inches and do it again, repeating until you get to the top of the heart. Pour in half of the wine and fold the last roll under the fillet to secure the package. Repeat the steps with the second fillet. Bake at 400 degrees F for 12 minutes. Open at the table Yield: 2 portions |
