Orange Fish
Spring is finally here! Spring on the East Coast is one of my favorite times of the year. Neighbors and friends all come out of the winter hibernation. Flowers start to try to peak through and finally it is above freezing when I wake up in the morning!
Spring also means lots of fish cooking, well we cook fish year round but it just feels like spring weather food! This recipe we tried from our forever favorite Bon Appetite Magazine. This recipe was light and also reminded us how easy parchment paper cooking is! It has a spicy kick with the ginger, and the citrus balances out the light fish. Enjoy and happy spring!
NEED:
5 garlic cloves, finely grated
1 small Indian green chile or serrano chile, finely chopped
1 3" piece ginger, peeled, finely grated
1 Tbsp. extra-virgin olive oil
½ tsp. ground turmeric
4 8-oz. fillets sea bass (1"–1½" thick)
Kosher salt
Peel of 1 small clementine, finely chopped
Cooked white rice and lime wedges (for serving)
DO:
Place a rack in middle of oven; preheat to 450°. Mix garlic, chile, ginger, oil, and turmeric in a small bowl to make a paste. Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish. Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.
Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).
Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.
Tyler Tips:
I would recommend doing a little less ginger. Next time we are going to try to do a little less or more finely grated clementine zest.