Valentine’s Creole Fish en Papillot


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Valentine's Creole Fish en Papillot

Valentine’s Creole Fish en Papillot

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Baton Rouge, Louisiana (WAFB) — This classic dish is perfect for a romantic Valentine’s Day dinner that even a novice cook can prepare. The cooking method gives the fish a wonderful flavour and provides a very dramatic presentation. We cooked it with a tangy Creole sauce with shrimp and crawfish to add a Louisiana flavor to the dish.

Preparation time: 45 minutes

Yield: 2 servings

raw material:

2 (8 oz) tilapia fillets (other fish such as trout, redfish, drum, etc. can be used)

½ lb (26–30) shrimp, peeled and gutted

½ cup Louisiana crawfish tails

2 tablespoons olive oil

½ cup diced onion

¼ cup diced celery

¼ cup diced green pepper

¼ cup diced orange bell pepper

1 tablespoon minced garlic

1 can (14.5 ounces) diced tomatoes, drained

1 cup tomato paste

1 teaspoon sugar

1 teaspoon chopped basil

1 teaspoon chopped thyme

1 teaspoon chopped oregano

salt and black pepper to taste

method:

Preheat oven to 400°F. In a small saucepan, heat olive oil over medium heat. Add onion, celery, bell pepper, and garlic, then sauté for 5 minutes or until vegetables are wilted. Add shrimp and crayfish tails and continue to cook for 5 minutes or until shrimp are opaque. Add tomatoes, tomato paste, sugar and fresh herbs. Simmer the mixture over low heat for 5 minutes, stirring occasionally. Season with salt and pepper and set aside. Cut 2 sheets of parchment or wax paper into 12-inch squares. Fold each in half and cut into a semi-circle so that when unfolded it is shaped like a heart. Brush the entire sheet with olive or vegetable oil. Season fish with salt and black pepper and place on half of the paper. Top each fish with half the sauce and an equal amount of seafood. Fold the paper over and start at one end so that the small folds overlap each other to create a fully airtight bag. Brush the outside of the paper with oil and bake for 20 minutes or until the paper is golden brown. Remove from the oven and carefully cut the bag open before serving, taking care to avoid steam burns.

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