Fresh white fish perfectly steamed en papillote with a flavorful chiltomate salsa. A light lunch or dinner tonight!
Pescado con salsa, white fish gently steamed with freshly prepared salsa, has to be one of the easiest methods of preparing a flavorful fish filet. The perfectly steamed fish en papillote (in parchment) comes out perfect every time. It's a simple technique I learned a few years back when I was eager to learn about cooking fish. It's a healthier choice from the usual fish fry. Fish fry is delicious, but enjoy in moderation, I say.
For salsa, add the tomatoes, onion, garlic and habanero to a saucepan. Cover with water and bring to a boil. Reduce heat and continue cooking for 10 minutes.
Using a slotted spoon, transfer salsa ingredients to the blender. Add 1/3 cup of cooking liquid, salt, pepper and oregano. Blend on high until smooth. Taste for salt. Set aside.
Preheat oven to 425ºF. Tear off 8 pieces of parchment paper, about 14 inches long.
Stack two sheets of paper. Add one piece of fish. Season with lemon pepper seasoning and salt to taste. Add 2 tablespoons of salsa to the tops of fish. Divide and layer with remaining ingredients. Add lemon or lime juice and 1 tablespoon of olive oil to the top of each one. Finish by adding a little more salt and pepper.
Bring the front and back of paper together and start folding down to crease and seal. Then fold in the sides as tight as you can. Place on baking sheet. Bake in preheated oven for 23-25 minutes.
Remove from oven and let cool slightly. Carefully open packets and garnish with remaining salsa and more lemon before serving. Serve with your favorite rice or salad.
Not only fish fillets can be prepared using this method. Try adding some jumbo shrimp or sea scallops, lightly seasoned with salt and pepper.