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Cooking fish in parchment paper - any tips/tricks?

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Old 10-17-2007, 12:40 PM   #1
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Default Cooking fish in parchment paper - any tips/tricks?

About a month ago, I had some fish in a parchment bag at Red Lobster that was just amazing. I want to try it at home! I found this recipe I am going to try at home:

http://food.yahoo.com/recipes/martha...archment/print

I like the recipe because it requires cabbage - I've really been trying to eat more cruciferous vegetables. I plan to add a little spicy seasoning though, to give it a little more kick, probably a diced white onion too. I'm going to serve broccoli on the side.

I've never even bought parchment paper before - will it be with the baking stuff? Will I be able to buy it at a "typical" grocery store? Any tips about working with it, the directions seem kind of vague about "pleating the edge to form a seal" is it as easy as it sounds?

If you have any other parchment recipes to share, that would be great!! Thanks in advance.
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Old 10-17-2007, 10:11 PM   #2
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Hey Glory, I've never tried this technique myself, but the chef at the restaurant where I used to work would do it all the time for specials. People always love it. The parchment paper is easy to find--I have some in my kitchen drawer that I use for random stuff--it should be in the aisle with the cling wrap and paper bags.

The chef I know will put fish, veggies and broth in the middle of the piece of parchment paper, gather it in the middle and roll it all together so that it is sealed tightly along the middle--kinda like a calzone. It looked fairly easy to pull off. The important thing is that it is tightly sealed so that the fish can properly steam. The chef always insisted that we tear the packets open at table, so that guests could ooh and ahh over the fragrant steam when you tear open the packet. (You tear the paper perpendicular to your twisted seam, so that you do rip the paper.)

Good luck! It sounds yummy!
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Old 10-18-2007, 10:31 AM   #3
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Hey Baffled I was unable to find parchment paper at my local grocery store, so I used tinfoil. I used a little too much lemon, but the dish turned out pretty well (note to self: if you use purple cabbage, dinner will be PURPLE). I will keep an eye out for parchment paper and have some on hand for next time, I can't wait to try your suggestion, it sounds awesome.
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Old 10-18-2007, 12:21 PM   #4
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Quote:
I was unable to find parchment paper at my local grocery store
If it's not with wraps and foils, check the baking supplies aisle.
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Old 10-18-2007, 02:18 PM   #5
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I was so disappointed, I went allll over the store: baking, food storage, asking for help. I live in a pretty nice area, but for some reason, all the grocery stores are pretty low-rent. I miss my old Whole Foods!!
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