yeahright
Well-known member
Fish in a Bag
8 sheets parchment paper
4 servings Vegetable Mix (recipe below)
1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic
4 8- to 10-ounce pieces of tilapia, skin off
Vegetable Mix recipe:
1 medium red onion, cut into half slices
1 medium red pepper, cut into 11/2x1/4-inch strips
2 stalks of celery, sliced into 1/4-inch pieces
8 ounces carrot slims
2 tablespoons McCormick's "It's a Dilly" seasoning
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh thyme
1 teaspoon Prudhomme's Vegetable Magic
To prepare vegetables:
Wash and cut vegetables; peel onion and slice into 1/4-inch half moons. Cut potatoes in half in the middle and then into sixths. Steam potatoes for 8 to 10 minutes; cool in ice water to stop cooking. Drain. Place all vegetables into a mixing bowl. Add It's a Dilly blend, kosher salt, ground pepper, chopped thyme and Vegetable Magic. Mix well.
To prepare fish:
Make several 1/4-inch slices approximately 1/2-inch apart to ensure even cooking. Brush the tilapia with liquid butter and season with kosher salt. Lightly sprinkle with Blackened Redfish Magic.
Brush each piece of parchment paper lightly with liquid butter (one side only). Place 1/4 of the vegetable mixture in the center of one sheet of parchment paper. Place one piece of tilapia on top of the vegetable mixture and add three lemon slices and a thyme sprig. Place one sheet of the buttered parchment paper on top of the tilapia.
Crimp the two sheets of parchment paper like a piecrust until bottom and top are completely sealed. Repeat with other fish.
Place bags of tilapia on a cookie sheet. Cook in a 450-degree oven for 12 to 15 minutes. To serve, place bag on a plate and slice the parchment open at the table.
8 sheets parchment paper
4 servings Vegetable Mix (recipe below)
1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic
4 8- to 10-ounce pieces of tilapia, skin off
Vegetable Mix recipe:
1 medium red onion, cut into half slices
1 medium red pepper, cut into 11/2x1/4-inch strips
2 stalks of celery, sliced into 1/4-inch pieces
8 ounces carrot slims
2 tablespoons McCormick's "It's a Dilly" seasoning
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh thyme
1 teaspoon Prudhomme's Vegetable Magic
To prepare vegetables:
Wash and cut vegetables; peel onion and slice into 1/4-inch half moons. Cut potatoes in half in the middle and then into sixths. Steam potatoes for 8 to 10 minutes; cool in ice water to stop cooking. Drain. Place all vegetables into a mixing bowl. Add It's a Dilly blend, kosher salt, ground pepper, chopped thyme and Vegetable Magic. Mix well.
To prepare fish:
Make several 1/4-inch slices approximately 1/2-inch apart to ensure even cooking. Brush the tilapia with liquid butter and season with kosher salt. Lightly sprinkle with Blackened Redfish Magic.
Brush each piece of parchment paper lightly with liquid butter (one side only). Place 1/4 of the vegetable mixture in the center of one sheet of parchment paper. Place one piece of tilapia on top of the vegetable mixture and add three lemon slices and a thyme sprig. Place one sheet of the buttered parchment paper on top of the tilapia.
Crimp the two sheets of parchment paper like a piecrust until bottom and top are completely sealed. Repeat with other fish.
Place bags of tilapia on a cookie sheet. Cook in a 450-degree oven for 12 to 15 minutes. To serve, place bag on a plate and slice the parchment open at the table.