Alabama Gulf Fish in Parchment with Citrus Reduction

Recipe courtesy of Martie Duncan of MartieKnowsParties.com. | Seafood: Fish

6 Servings | Prep Time: 15-20 minutes

What you need

Ingredients: 6 fish filets, preferably Grouper or Snapper; 1 small clove garlic, finely minced; Zest of half a lemon; 3 tsp. flat leaf parsley, chopped; 1 tsp. honey; 1 tsp. sherry vinegar; 1/2 tsp. pepper; 3 tsp. olive oil; 2 tsp. salt, divided; 2 lemons; 2 limes

Steps

1.

Special equipment: 6 parchment paper squares, large enough to fold into a package around the filets so no steam escapes.

2.

Preheat oven to 425 degrees.

3.

Juice 1 lemon and 1 lime. Reserve. Slice 1 lemon and 1 lime into very thin slices.

4.

Place a few lemon and lime slices in the center of each parchment square. Place a fish filet on top. (The citrus will help to keep the fish from burning on the bottom.)

5.

In a bowl, whisk together olive oil, salt, pepper and 1 teaspoon each lemon and lime, juices and drizzle over fish. Top each piece of fish with a few very thin slices of lemon or lime. Tightly fold the parchment paper into packages and make sure they are sealed well. Put packages on a baking sheet and bake for 8-10 minutes, depending on the size and thickness of the fish.

6.

While the fish is cooking, put remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by ½, stirring frequently. Remove from heat and add 1 teaspoon of sherry vinegar, 1 teaspoon of salt and honey.

7.

Mix the lemon zest, parsley, garlic together with a slight pinch of salt and pepper for the garnish. Take care when opening as steam will escape as you open the package