Caribbean Fish In A Packet Food

TIA'S CARIBBEAN FISH PACKETS

Tia's Caribbean Fish Packets image

I got this recipe from a very good Jamaican friend of mine, Miss Hines. With the walkers wood jerk sauce...start lightly...it is spicy. I adjust it according to each of my family members taste...Hope you enjoy it as much as we do!! I usually serve rice and peas on the side to soak up the juice!

Provided by Thea

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 talapia fillets
walkerswood jerk sauce
1 large onion, sliced in rings, divided
1 large red pepper, divided
1 large yellow pepper, divided
garlic, minced, divided
1 (15 ounce) can diced tomatoes with jalapenos, drained, divided
italian seasoning, divided
1 (8 ounce) package white button mushrooms, cleaned and sliced, divided
1 lemon, juice of, divided
red pepper flakes, to taste, divided
Pam cooking spray

Steps:

Preheat oven to 350 degrees F.
Take aluminum foil; 2 sheets per person. Double them together. Spray foil with Pam. Place filet on each doubled sheet. Spread walkerswood jerk sauce on filet -- again -- this is spicy stuff so lightly at first!
Then add the onion, red pepper, yellow pepper, tomatoes, mushrooms, italian seasoning, red pepper flakes and squeeze of lemon juice on each packet.
Close each packet completely. At this point I take a marker and mark the initial of each person on their packet.
Place in the oven for 30 minutes.
Open packet carefully, and put contents over rice. Throw packet away! Easy peasy clean up too !

Nutrition Facts : Calories 72.8, Fat 0.6, SaturatedFat 0.1, Sodium 432.9, Carbohydrate 17.8, Fiber 3.6, Sugar 4.3, Protein 4

CARIBBEAN FISH IN A PACKET

Caribbean Fish in a Packet image

You will never get the complaint about dry yucky fish using this recipe. This recipe keeps all the goodness in the fish where it belongs.

Provided by Missy Wombat

Categories Caribbean

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 (6 ounce) fresh fish fillets
1 small red capsicum, thinly sliced
2 tablespoons olive oil
3 spring onions, chopped
2 tablespoons cilantro, fresh,chopped
1 lime, juice of
1/2 fresh chili peppers, minced or 3 -5 dashes Tabasco sauce
1 dash salt & freshly ground black pepper

Steps:

Preheat the oven to 450 deg F.
Cut 2 sheets of aluminium foil, 12 x 24 inches.
Fold each sheet of foil over to make a square of double thickness.
Brush a little oil on the centre portion of each square.
rinse the fish and prepare all of the ingredients.
Place a fish fillet on each square.
Top with the capsicum, and sprinkle with the oliv oil, spring onions, cilantro, lime juice, chiles, salt and pepper.
Fold the foil into airtight packets.
Bake for 20 minutes.
Open carefully[to avoid a blast of steam], and check that the fish is done.
Transfer the fish,vegetables and juices to serving plates.

Nutrition Facts : Calories 324.1, Fat 15.2, SaturatedFat 2.2, Cholesterol 93.5, Sodium 139.1, Carbohydrate 6.5, Fiber 1.6, Sugar 3, Protein 39.9

CHILE-CRISP FISH PACKETS

Chile-Crisp Fish Packets image

The en papillote method-baking fish in a packet to seal in moisture-is an almost foolproof way to ensure perfectly cooked fillets every time. The secret to this recipe's tart, spicy, sweet sauce is chile crisp-a fiery hot-pepper condiment with plenty of crunch that can be found online or in specialty grocery stores. Quick-pickled shallots and cilantro in both the sauce and the garnish bring a bright finish.

Provided by Priya Krishna

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 shallot, thinly sliced
1/4 cup rice vinegar
Kosher salt
1/2 teaspoon granulated sugar
1/4 cup cilantro, tender stems and leaves, finely chopped
One 1-inch piece ginger, minced
3 cloves garlic, minced
2 tablespoons store-bought chile crisp
2 tablespoons honey
2 tablespoons fish sauce
Two 4- to 6-inch-long fillets halibut, tilapia, trout or cod
1 tablespoon neutral oil, such as canola or vegetable oil

Steps:

Preheat the oven to 400 degrees F.
Combine the shallot, vinegar, 1 teaspoon salt and the sugar in a small bowl. Cover and refrigerate while you prepare everything else.
Combine 2 tablespoons of the cilantro, the ginger, garlic, chile crisp, honey and fish sauce in another small bowl and stir into a thick paste.
Lay out 2 pieces of aluminum foil, each large enough to enclose a fish fillet in a packet, and place a fillet in the center of each. Sprinkle the fillets with the oil and season both lightly with salt all over. Coat both fillets with the chile crisp paste, making sure to cover all sides. Fold each piece of foil to enclose the fish, ensuring each is airtight. Place the packets on a baking sheet and bake for 10 to 15 minutes; when you open the packets, the fish should be opaque all the way through.
Unwrap the fillets and serve each topped with quick-pickled shallots and the remaining 2 tablespoons of cilantro.

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