RECIPE # 5027 - SEAFOOD POCKETS - Tuesday, June 25, 2013
BETH COLLINS / KALAMATA'S
4 each (6 oz) Baramundi filets (or any whitefish or shrimp)
1 oz fresh chopped herbs such as mint, parsley, basil, thyme, or oregano
4 each garlic cloves, finely chopped
3 Tablespoons fresh squeezed lemon juice
1 tsp fresh lemon zest
1 bunch fresh broccoli, cleaned and portioned into florets
1/2 head of cauliflower, cleaned and portioned into florets
1 bag frozen spinach (14 to 16 oz), thawed
3 each large fresh Roma tomatoes, sliced
1 bunch green onions, cleaned and thinly sliced
Salt and pepper to taste
4 teaspoons good extra virgin olive oil
Cut four pieces of foil. Each piece of foil should be about 15 inches by 15 inches. Rub the bottom of each piece of foil with a small amount of olive oil.
In the center of each piece of foil, place a small amount of spinach and sliced Roma tomatoes. Sprinkle the mixture with a little salt and pepper then a small amount of fresh garlic.
Place each piece of fish and a few shrimp (16/20 size) on top of the spinach mixture. Add broccoli and cauliflower florets. Top with herbs, sliced green onion, lemon zest, a little more chopped garlic, and a splash of lemon juice.
Pull together the ends of the foil to make a boat like shape. Drizzle with olive oil.
Place the packets onto a baking sheet with a small lip. Bake at 400 degrees for about 20 to 24 minutes.
**Alternate cooking method: Place packets on a hot grill grate and coals. Put the lid down on the grill to insure even cooking of packet. 18 to 20 minutes.
Open each packet carefully. This makes a great presentation at the table. Great served over rice or pasta. Make sure to drizzle the juices of the packet over the starch and fish.