Delicate white fish wrapped in a parchment pouch and steamed in a garlicy sweet red pepper cream sauce with sauteed onions, lump crab and shrimp meat.
Ingredients
- 4 (4 ounce) Tilapia or other white fish fillets
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 6 ounce can lump crab meat, drained with liquid reserved
- 4 ounces shrimp meat fresh or canned
- ¼ cup 2 fl. ounces reserved crab liquid
- 3 cloves garlic minced
- ¼ cup dry white wine.
- 1 cup heavy cream
- 1 cup 4 ounces fresh parmesan cheese, finely grated
- Pinch of dried oregano
- 2 tablespoons crystal hot sauce
Instructions
- Preheat the oven to 425 degrees
- Fold four 14x12” pieces of parchment in half and cut the edges into a half heart shape. Open the cut parchment and place a fillet of fish on one half of each, then season with salt.
- Melt the butter in a sauce pan over moderately high heat. Add the crab and shrimp, tossing in the butter to coat. Brown slightly, then Reduce heat to moderate, add the onions and bell peppers, cooking to soften. Remove from the pan and set aside.
- Deglaze the pan with the reserved crab liquid, add the white wine and garlic. Cook and reduce to almost dry. Decrease to moderate heat and add the cream, parmesan, oregano and hot sauce, stirring to combine. Cook to reach sauce consistency and coat the back of a spoon. Divide the sauce 4 ways, pouring it over the seasoned fish on the parchment, then top with the sauteed seafood and pepper mixture.
- Fold the parchment over the fish to enclose. Working from one end to the other, fold the papers edge to seal. For a tighter seal, brush the edge with egg whites before folding.
- Gently transfer the parchment pouches to a sheet pan andplace into the preheated oven to bake. Bake for 10 minutes.
- For grandiose effect, cut open the parchment pouches infront of your guests, allowing the steam to escape. Serve immediately.