green chile habanero & honey basa w/ sweet peppers

In culinary experiments, dinner, easy weeknight meals, ethnic food, vegetarian on 03.21.11 at 11:58 pm

channeling julia, perhaps? en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded paper bag and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish and poultry. perfect for an easy weeknight meal…

– preheat oven to 350F

green chile habanero & honey marinade:
whisk the following ingredients in small prep bowl:
– 2 tbsp extra-virgin olive oil (evoo)
– 1 tbsp honey
– 1 tsp green chile habanero sauce
– 1/2 tsp lemon & herbs
– 1/2 tsp ground black peppercorns
– dash of salt

prep veggies & gluten-free pasta:
– 4 small shallots (rough chop)
– 3 sweet bell peppers (red, yellow & orange — pitted, seeded, sliced)
– boil 2 cups gluten-free brown rice fettucine (al dente). set aside.

basa fillet:
– place 3 basa fillets (thawed) on large plate
– gently brush both sides of fillets w/ marinade using pastry brush
– carefully place 3 fillets into cooking parchment paper bag, in baking dish.
– add shallots & sweet peppers atop basa fillets, inside parchment paper bag.
– add 1/8 cup fresh cilantro (remove stems, rough chop)
– tightly fold parchment paper bag inside baking dish
– bake for 20min at 350F until fish is cooked.

food styling:
– side dish: gluten-free brown rice fettucine (boiled, al dente)
– season w/ ground black peppercorns


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