Fish in Parchment with Citrus Reduction

Martie Duncan | Seafood: Fish

6 Servings | Prep Time: 45 minutes

What you need

Ingredients: 6 Fish Filets or Steaks, preferably Grouper; 1 Clove Garlic, minced; 1 tsp Honey; 3 tsp Chopped Fresh Flat-Leaf Parsley; 1 tsp Sherry Vinegar; To Taste Salt and Ground Pepper; 3 tsp Olive Oil; 2 Lines; 2 Lemons

Steps

1.

Preheat the oven to 425 degrees F.

2.

Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)

3.

In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well. Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish.Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.

4.

Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.

5.

Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.