Get Professionally Cooked Seafood Recipes With Parchment Paper

Whoever taught you how to cook, be it Mom, Grandma or the Food Network, probably shared the secret to no-muss, no-fuss baking. After all, many chefs know that baking with parchment paper is key for moist cookies, brownies, cakes and other sweet treats.

Do you also think of using parchment paper for meats, seafood, pizza, soup, fondue, vegetables and more? You should – the tool is practically limitless. It can be used in dozens of dishes with the simplest clean-up. Plus, unlike wax paper or plastic wrap, parchment paper doesn’t melt onto your food. Check out a savory catfish recipe using parchment paper and U.S. Farm-Raised Catfish:

Baked Catfish in Papillotes

2 U.S. Farm-Raised Catfish fillets
2 celery ribs, cut into long strips
1 large carrot, peeled and cut into long strips
1 medium red onion, sliced
1⁄4 cup olive oil
2 large sheets parchment paper
3 tablespoons dry white wine
1 lemon, juiced
2 tablespoons clam juice
1 large tomato, chopped (seeded)
1 teaspoon fresh thyme leaves
1 teaspoon fresh dill, chopped
1 teaspoon fresh tarragon, chopped
2 tablespoons fresh parsley, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper

1.     Preheat oven to 400 F. Bring small pot of water to boil. Add celery and carrots; cook 1 minute. Remove and place in bowl under running cold water. Dry on paper towel.

2.     Cut 2 sheets of large parchment paper into a 20 by 20 inch square; fold in half and lightly crease. Unfold paper; lightly brush one side of each paper with olive oil. Divide celery, carrots and onion evenly into a small pile on one-half of each paper. Place one fillet on top of each. Lightly fold up edges to create a small, bowl-like vessel.

3.     In a mixing bowl, combine wine, lemon juice and clam juice. Drizzle each fillet with 3 tablespoons of mixture, ensuring that it is contained in the paper. Place half the chopped tomato over each fillet and sprinkle half of each fresh herb over tomatoes. Season with salt and pepper.

4.     Fold parchment paper over fillet and vegetables. Beginning at the creased corner, start folding the edges over one-half inch. Continue until paper is a series of tight, overlapping folds, creating what is known as a “papillote.”

5.     Place papillotes on large baking sheet. Bake 11 minutes or until bags are nicely puffed and slightly browned.

To find more catfish recipes, go to www.uscatfish.com.

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