How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, June 3, 2016

Caribbean Fish in a Packet

It has been over five years since we made Asian Fish in a Packet and questioned why such a recipe was featured in the vegetarian cookbook Moosewood Restaurant Cooks at Home, and we still have no answer. In fact this Moosewood Cookbook includes 13 fish recipes, and we tried another one last night - Caribbean Fish in a Packet (for those wondering if there are other "packet fish" the answer is yes: French, and Greek). The recipe is agnostic about what type of fish to use. It gives no further guidance than "2 5-or 6-ounce firm fish fillets or steaks, or 1 10-ounce fillet cut in half". We did the latter. James selected Mahi Mahi at the fishmonger because he remembered that I will almost always order it in a restaurant when given the opportunity.

In addition to the fish, into our "airtight" foil packs went:
tomato slices
green, red, and yellow bell pepper slices
olive oil
chopped scallions
fresh chopped parsley (recipe called for cilantro, we went with what we had)
fresh lime juice
a few dashes of Tabasco sauce
a sprinkling of garlic salt
a dash of black pepper

The packages baked at 450 for 20 minutes. The fish turned out flaky and flavorful. We served rice on the side. Looking forward to trying the rest of the "vegetarian" fish recipes.

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