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Smoke Redfish Enpapillote

Smoke Redfish EnpapilloteSmoke Redfish Enpapillote
Recipe donated by Chef Ben Merritt

Ingredients:
8 oz cold smoked redfish
1 oz julienned poblano
1 oz julienned Anaheim chili
2 oz shaved fennel
4 oz broccolini
1 clove garlic sliced thin
½ teaspoon smoked paprika
Mint chiffonade
Salt
Olive oil
Parchment paper

Directions:
Cut the parchment paper into a large square. Drizzle a little olive oil in the middle of the paper. Place the broccolini and sliced garlic on top of the oil. Then stack the fish followed by the chilies and fennel. Season with the smoked paprika and fold the paper around the fish to form a tight pouch. Place the pouch in the oven and cook at 500 degrees for approximately 15 minutes. Once cooked mix the mint and salt and serve it as a garnish along with some lime wedges.

 

Redfish Chef Ben Merritt

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