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Sablefish en Papillote with Shiitake Mushrooms and Orange

4.0

(3)

Sablefish’s succulent texture and high oil content make it an exceptional choice for steaming. In this recipe, the fish is steamed in parchment-paper packets (en papillote), which seal in moisture and flavor.

Recipe information

  • Yield

    serves 4

Ingredients

1 navel orange
4 skinless sablefish fillets (about 5 ounces each)
Coarse salt and freshly ground pepper
2 teaspoons minced peeled fresh ginger
1 tablespoon plus 1 teaspoon extra-virgin olive oil
12 fresh shiitake mushrooms, stems removed, caps cleaned and halved
24 cilantro sprigs

Preparation

  1. Step 1

    Preheat oven to 425°F. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.

    Step 2

    Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 352

    Step 5

    Saturated Fat: 5.2g

    Step 6

    Unsaturated Fat: 18.4g

    Step 7

    Cholesterol: 69.5mg

    Step 8

    Carbohydrates: 6.9g

    Step 9

    Protein: 20.9g

    Step 10

    Sodium: 564mg

    Step 11

    Fiber: 1.2g

Power Foods
TagsGingerHerbs & SpicesShiitake MushroomMushroomVegetableCilantroOrangeCitrusFruitBlack CodFishSeafoodMainDinnerNut FreeGluten FreeDairy FreeWeeknight MealsEasySheet-Pan DinnersSteamCookbooks
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