How To make Gingered Flounder In Parchment
3 tb Soy sauce,reduced-sodium
2 tb Olive oil
1 Garlic clove,finely chopped
1 tb Grated fresh ginger
1 1/4 lb Flounder fillets
3 oz Snow peas,trimmed
1 Small sweet red pepper
1 Carrot,med,cut/thin strips
1/3 c Green onion,chopped
1. Combine soy, oil, garlic, ginger and fish in bowl.
Marinate 10 minutes. 2. Cut four 20" lengths of parchment paper or aluminum
foil; fold each in half. Starting at folded side, cut out half a heart shape. Open hearts on flat surface. Spread 1/4 of the vegetables on one side of each heart. Place a fish fillet on top of each; spoon any remaining marinade over fillets. Fold paper over; seal by double pleating edges all around. Place packets on large baking sheet. 3. Bake in preheated 375'F. oven for 15-20 minutes or
until fish flakes easily with fork; carefully open one packet to test. If using foil packets, check fish after 12 minutes. Open packets; serve.
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How to make the perfect pan seared cod fish
Healthy Recipes | Fish Parcels with Coconut Sauce
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Full Recipe:
Ingredients - Fish
1 ½ pounds Gulf fish fillets*, cut into 4 pieces
2 sweet potatoes, peeled and sliced ¼ inch
2 pieces of baby bok choy, leaves separated
salt
4 slices of ginger
4 slices lime
*Try snapper, flounder or grouper. It works very well with tilapia, too. Make sure that the fish is scaled if you do skin-on.
Instructions - Fish
Preheat the oven to 400°F.
Parboil the sweet potatoes for 2-3 minutes in lightly salted boiling water. Drain and rinse quickly in cold water to stop the cooking.
Arrange four pieces of parchment paper large enough to fold over a fish fillet.
To build: arrange a layer of sweet potato slices (slightly overlapping). Next, a layer of bok choy. Season the fish fillets, place on top of greens and put a slice of ginger and lime on each fish. Fold the parchment over to close the parcels.
Place on a baking sheet and transfer to the oven. Bake for about 15-20 minutes (depending on the thickness of the fish.
When done, carefully open all parcels, remove the ginger and lime and spoon 1-2 tablespoons coconut sauce on top of each fish, and/or serve on the side.
Ingredients - Lemongrass coconut sauce
1 (13.5 oz or 2 cups) coconut milk
1 stalk lemongrass, chopped up coarsely
3-4 slices fresh turmeric, or 1/4 tsp ground turmeric
1 slice ginger
1 Thai red chili, slit lengthwise on one end*
2 cloves garlic, crushed
1 shallot, chopped
handful Thai basil leaves
Juice from 1 lime
1 tablespoon fish sauce
Instructions - Lemongrass coconut sauce
Put all ingredients in a saucepan and bring to a boil. Lower heat and simmer for 20 minutes. Let cool (sauce continues to infuse with flavors from the ingredients). When cool, strain over a bowl. Set aside.
Quick Basic - Fish in Parchment
Learn how to make fish in parchment!
Recipe Link:
How to Get Crispy Fish Skin That Doesn't Stick to the Pan | ChefSteps
Every cook has had to deal with fish skin sticking to a pan. Sometimes, even with a nicely seasoned, preheated skillet, fish skin just sticks. But there’s a foolproof fix: parchment paper.
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Sliding a piece of parchment paper between the fish and the pan’s surface guarantees a clean release. No need to hack away at it with a fish spatula, trying to get it to release; all you have to do is focus on getting a nice, even sear and nailing your target internal temperature.
What you’ll need:
- Skillet (cast iron, carbon steel, or stainless steel)
- Parchment paper
- Neutral oil
- Skin-on fish fillet(s)
- Salt
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Fish En Papillote
Please subscribe to Gochujang Mama for more recipes. Ingredients below: 1/4 pound salmon fillet, 2 tbls orange juice,
1/2 tbls honey
1/2 tbls soy sauce
1 clove garlic
1/2 tsp minced fresh ginger
2 tbls finely chopped green onion
2 stalks of baby bok choy
salt and pepper to taste
1 sheet of parchment paper
Flounder Fillet
1 lemon
1 tbls butter
small bunch of asparagus tips
6 to 8 grape tomatoes
1 sheet of parchment paper
salt and pepper to taste
Lemon Sole en Papillote | Gordon Ramsay
A cheaper fish option with just as much flavour - don't forget to add the white wine for a beautiful fruity aroma.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
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