Fish Pockets Food

FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER

Steps:

• Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
• Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
• Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
• Do Ahead
• Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

TUSCAN FISH PACKETS

Steps:

• Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

CHILE-CRISP FISH PACKETS

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.

FISH STEAMED IN PACKETS

Steps:

• Preheat oven to 425 degrees.
• Tear 4 lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half and unfold. On 1/2 of each piece of paper place 1/4 of the fish. Top each piece of fish with 1/4 of the scallions.
• Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved. Drizzle over the fish; sprinkle with sesame seeds. Crimp or fold over the edges to form a sealed packet. Repeat forming 4 packets. Place them on 2 baking sheets.
• Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed. Remove from the oven and transfer a packet to each plate. Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.
• Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!

EASY GRILLED FISH FILLET IN FOIL PACKETS

Steps:

• Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
• Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
• Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.
• Heat half of the grill (on one side) on high heat with the cover closed.
• When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
• Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.

ITALIAN FISH AND VEGGIE POCKETS

Steps:

• Special equipment: 4 large sheets of aluminum foil or parchment paper
• Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
• Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
• Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
• Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

GRILLED-FISH FOIL PACKETS

Steps:

• Heat grill to medium heat.
• Arrange 3 lemon slices, slightly overlapping, on half of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Place fish, skinned-sides up, on work surface. Spread each with 1 Tbsp. cream cheese spread; top each with 2 tsp. onions. Roll up, starting at thin end of each fillet.
• Place 2 roll-ups, seam-sides down, on lemon slices on each foil sheet; top with asparagus and peppers. Fold each foil sheet to make packet.
• Grill 6 to 8 min. or until fish flakes easily with fork. Carefully open foil packets; top fish with remaining onions and lemon slices.

COD & VEGETABLE FOIL PACKETS

Steps:

• Heat oven to 400 degrees
• Pat dry each cod filet.
• Place filets in a large square of foil.
• Brush each filet with olive oil.
• Season each with salt, pepper and rosemary.
• Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
• Place breadcrumb mixture on filets and pat mixture to adhere to fish.
• Place 1 lemon slice on each filet.
• Arrange tomatoes, onions and olives on fish.
• Fold and pinch together two sides of the packet, and fold up the other two sides.
• Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
• Fold and pinch together entire packet, making sure not to rip foil.
• Arrange fish packets on a baking sheet.
• Bake at 400 degrees for 15 minutes.
• Remove from pan and serve immediately.
• Be careful not to burn yourself while removing from packet-juice & all.