Fish with Spinach En Papillote
|Low sodium soy sauce||1 Cup (16 tbs)|
|Fresh jalapeno||1 Small, seeded and chopped|
|Grated ginger||2 Tablespoon, peeled|
|Lime juice||1⁄4 Cup (4 tbs)|
|Cilantro leaves||1 Bunch (100 gm)|
|Tuna steaks||33 Ounce, butterflied (6, 5 1/2 Ounce Each)|
|Spinach leaves||6 Cup (96 tbs), without stems, washed and chopped (Filling)|
|Oyster mushroom/Red bell pepper strips||1⁄2 Cup (8 tbs), sliced|
|Orange zest||1⁄4 Teaspoon|
|Grated ginger||3 Tablespoon (Fresh)|
|Red onion||3⁄4 Cup (12 tbs), thinly sliced|
|Egg white||1 , slightly beaten|
|Lemon||1 , cut into 6 slices|
1. Prepare the marinade by whisking all the ingredients.
2. Add fish steaks and turn over a few times for even coating.
3. Refrigerate, covered, for about half an hour or 24 hours.
4. Preheat oven to 350°F.
5. Cut 6 hearts from parchment paper and keep aside.
6. Toss chopped spinach with pepper or mushroom, ginger, orange zest and onions.
7. Divide the mixture into 6 and place each portion in the center of each of the parchment heart. Top each with one cold marinated fish.
8. Drizzle 1 tablespoon from rest of the marinade over each.
9. With a pastry brush, brush parchment paper outer edges with egg white.
10. Fold the parchment paper and seal it by making small folds. Start from the top, and make small folds around the outer edges, finally twisting off at the end.
11. Bake for about 15 minutes or until the parchment puffs up with steam.
12. Unseal, partially deflated papillotes, towards the outer edges, revealing the filling. Serve Fish with Spinach En Papillote garnished with cilantro sprigs and lemon slices.
Always deflate the papillotes before opening to avoid burning by steam.