|Bay Trout en Papillote ala Ian|
Whole Wheat Orzo (available at HEB in Port Isabel)
White Fish (Red Snapper, Trout, Tilapia all work well) OR Jumbo Shrimp (just reduce cooking time to 15 minutes for shrimp)
Olive Oil for drizzling
Butter – 2 TBSP for orzo and 1 Tsp per piece of fish
Basil – about 3/4 cup, rolled and thinly chiffonade - do not use dried basil
Fresh Thyme if you have it – sometimes I can’t find it down here and do without
Green Onions – thinly sliced white and green sections – about 2 per serving (or thinly sliced shallots are a great substitute)
1 large clove garlic for 4 servings– extremely finely chopped
Lemon Pepper to taste
Lemon Slices – 3 per piece of fish – thinly sliced – seeds removed
Lemon halves to squeeze over fish
Crisp white wine (like Pinot Grigio or Sauvignon Blanc) - use what you need and drink the rest!
Parchment paper - one 18-20" sheet per serving to form individual packets
Baking sheets with edges - half sheet pans - cookie sheets.
Prepare orzo in chicken stock instead of water per package directions – slightly undercook.
While orzo is cooking - prep all of the rest of your items so you can put the packets together without stress ;-)
Drain partially-cooked orzo and return to pan, toss with 2 TBSP butter, a pinch of salt, a handful of the chopped green onion, and some of the basil – set aside.
Bake at 350 degrees for 20 minutes or so depending on size and thickness of fish. Place each packet directly on individual serving plates and open at the table. With a sharp knife, carefully slice a steam vent in the center of the packet. Cut the rest of the way across once steam is released and tear open the packet. Eat directly from the packet on top of a dinner plate.
You can do the same process without the parchment packets by using a large chef’s skillet on the stovetop – put down a bed of partially cooked orzo, place the fish pieces on top, proceed as directed above, put the lid on the pan and cook on a medium low temperature until fish is done. Will need a very large “fish spatula” to lift the servings onto serving plates, gathering up the orzo under the fish, and spoon the rest of the orzo onto the plate next to the fish servings.
We generally serve with a simple steamed vegetable, like broccoli, and a crusty loaf of hot bread. Woo wee, them are some good eats!!!
Bon appetit y'all!