Swordfish en Papillote
Sweet & Tart; Hearty & Healthy
A quick and easy weeknight meal that feels glamourous
Ingredients
2 swordfish steaks, about 1/2 lb each
4-6 cloves of garlic, minced
Juice and zest of 1 lemon
Big bunch of cilantro and parsley, roughly chopped
Instructions
For step by step how to videos for this recipe, visit @ChefMcShane on instagram and check out my Swordfish en Papillote highlight!
Get the swordfish steaks out of the fridge or defrost overnight in the fridge if frozen. You want them to be close to room temperature when going into the oven if you can. Pat them dry and place on a cutting board.
In a bowl, juice & zest your lemon, toss in garlic and herbs, add a sprinkle of salt & pepper, and mix well. This can be done ahead of time, even the day before, just don’t marinate the fish ahead of time, because the lemon juice will begin to cook the fish.
Right before ready to eat, preheat the oven to 400º F and place the filets on a large piece of parchment paper. Slather the solids from the marinade onto the tops of each fish filet. Wrap up the parchment paper tightly around the fish by folding the long ends then the short ends, then fastening the paper together with oven safe clips or paper clips.
Put the packet of fish in the oven on a sheet pan for 9 minutes. in that time, prepare any starchy sides and veggies. The post on @ChefMcShane is plated with Trader Joes Red Lentil Rice & haricot vert.
Remove from the oven and carefully open the packet. Remove fish and drizzle juices from packet and reserved juice from marinade all over the fish & sides.
