Parchment-Wrapped Whole Fish and Some Tasty Sauces

Parchment-Wrapped Bronzino w/Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette

 Serves 2

Ingredients:

Whole Bronzino (about 1.5lbs)

Handful of Fresh Cilantro

1/2 Large Lemon, thinly sliced

1/4 C. White Wine (always use a wine that you enjoy drinking)

2T. EVOO

Sea Salt and Pepper, to taste

1.  Preheat oven to 415F.
2. Lay a piece of parchment paper (big enough to wrap the fish) on a baking sheet. 
3. Make 3-5 small slits (1-2" long) on each side of the fish.  
   
4. Oil the the fish, inside the cavity and all over the skin. Season with salt and pepper.
   
5. Fill the cavity with lemon slices, garlic, and cilantro. Add the white wine. 
6. Wrap the fish in the parchement and tie with twine, if needed.
7. Put the wrapped fish (on the baking sheet) into the oven.
8. Bake for 20 minutes, until fish is white and still moist. 

Serve on a bed of wilted spinach with Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette (recipes follow). 

 

Now that it's done...what do I do!? 

1. Transfer fish to a plate.
2. Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end.
3. Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head.
4. Insert a spatula underneath flesh of fish, on top of the backbone and lift.
5. Lift tail; remove backbone. 

 

You could stop there, but then you'd miss out on...

**These sauces are the perfect accompaniment to this fish, but also pair well with chicken (especially prepared with this rub).


Cilantro-Pumpkin Seed Sauce
(From Bobby Flay's Mesa Grill Cookbook*)

Makes 2-4 Servings

Ingredients:
1/2 C. Packed Fresh Cilantro 
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

1. Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Add honey, salt, and pepper. 
4. The mixture should be a slightly loose sauce consistency.
5. Store in the refrigerator, for up to one week.

*The recipe has been modified slightly.

Roasted Poblano Vinaigrette
(From Bobby Flay's Mesa Grill Cookbook*)
Makes 2-4 Servings

Ingredients:
1 Poblano Chile, roasted, peeled, seeded, and chopped
1 tsp. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 Clove Garlic
1/2 tsp. Raw Honey
1/8 C. Olive Oil
Sea Salt and Pepper, to taste

 Roasting the Poblano over a gas flame (can also be done in a 425F oven):

1. Combine pepper, vinegar, garlic, honey, and 1 T. cold water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified.
3. Add salt and pepper, to taste. 

*The recipe has been modified slightly.