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Orange Flounder In Papillote

1/2 cup unsweetened orange juice
1 tsp. honey
1 tsp. grated fresh ginger root
3/4 tsp. cornstarch
1/4 tsp. salt
1 large orange, peeled, sectioned, and seeded (about 1/2 cup)
4 Flounder Fillets (1 pound)
2 cups fresh broccoli flowerets

Combine first 5 ingredients in a non aluminum saucepan. cook over medium heat, stirring constantly until mixture is thickened and bubbly. Remove mixture from heat; stir in orange sections, and set aside. Cut four 15 x 14 inch pieces of parchment paper; fold in half lengthwise, creasing firmly. Trim each into a large heart shape. Place parchment hearts on baking sheets. Rinse Fillets with cold water, and pat dry. Place a fillet on one half of each parchment heart near the crease. Spoon 1/4 cup reserved orange juice mixture over each fillet. Top each fillet with 1/2 cup broccoli flowerets. Starting with rounded edge of each heart, pleat and crimp edges together to make a seal. Twist end tightly to seal. Bake at 400 degrees F for 12 minutes or until bags are puffed and lightly browned and fish flakes easily when tested with a fork.

Yield: 4 servings

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