Well I’m going to start out by sidetracking. I just have to talk about truffle salt some more and give you one more reason why you should splurge and buy some of your own. It is great on popcorn! Steve, Alex and I discovered this a few months ago when we went out to dinner at a place called Muffeleta’s in St. Paul. Along with the bread, they brought out popcorn that was cooked in duck fat and then sprinkled with truffle salt. It has to be one of the most delicious things I’ve had! We had to restrain ourselves from asking for more since we’d ordered an actual meal. Since then we like to sprinkle our popcorn with truffle salt at home. It’s a little bit of heaven on earth!
Now….on to fish. I wanted to make something light and healthy for dinner again tonight. So I went to my “go to” fish recipe. It’s a Rachael Ray recipe and I have been making it for a number of years now. It comes together pretty fast. There is a little bit of chopping and then it’s just assembling individual parchment paper packets. It is a great recipe to make if you’re entertaining because you can make the packets up ahead of time and put them in the fridge. Then when your guests arrive all you have to do is put them in the oven for 20 minutes. Clean up is really easy with this meal too! I always use halibut, but you could use any white fish that you like.
- parchment paper
- 1 lb ready-trimmed green beans
- 4 large garlic cloves, minced
- 16 strips thinly sliced roasted red pepper (I always buy it in the jar)
- 4 – 6 to 8 oz pieces of halibut
- salt and pepper
- 4 scallions, chopped (white and green parts)
- 1/4 cup Italian parsley, chopped
- Olive oil for drizzling
- 1 lemon, cut into 8 slices
- 1/2 cup white wine
Preheat oven to 400 degrees.
Rip off 4 sheets of parchment paper, each a little over a foot long.
Place 1//4 of the green beans in the center of each sheet, 1/4 of the garlic, 1/4 of the roasted pepper strips and the halibut portions.
Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle with olive oil liberally and pour 2 tbsp of white wine over each piece of fish. Top each piece with 2 lemon slices.
Fold the top and bottom edges of the parchment together. Then, starting at the creased corner, start rolling the edges together to seal the packets.
Place packets on a cookie sheet and bake for 20 minutes. They turn out perfectly every time!
Shared on Amee’s Savory Dish on 9/28/11
Shared on Eat at Home on 4/04/12.