* Exported from MasterCook *

Citrus-Scented Fillets en Papillote

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Course, Light Meals, Fish And Seafood

Amount Measure Ingredient -- Preparation Method
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4 skinless, thin, lean white fish fillets
salt and white pepper to taste
2 tablespoons butter or margarine
1 large orange
1 large lemon
2 tablespoons finely chopped chives or green onion

1. Cut 4 pieces of parchment paper or foil into rough heart shapes
measuring about 12 inches long and 10 inches at widest point.
Paper must be at least 3 inches longer than fish.

2. Butter paper. Rinse fillets; pat dry with paper towels. Season
with salt and pepper. Place 1 fillet on right side of each heart,
thickest end of fillet toward rounded edge of heart.

3. Cut orange and lemon in halves. For each fruit, use the grated
rind and juice of one half and cut the other half into wedges
for garnish.

4. In a small dish, melt butter in microwave oven on 100% power for
30 seconds. Stir grated rinds and juices into melted butter.
Drizzle butter mixture over fillets and sprinkle with chives.

5. Fold left half of each heart over fish, matching edges. Starting
at top of heart, seal packets by folding edge in 2 or 3 narrow
folds. Twist tip of heart to hold case closed.

6. Place papillotes in microwave oven in a spoke pattern, with
twisted tips pointing inward. Microwave on 100% power 5 minutes.

7. To serve, place 1 packet on each of 4 serving plates. At the
table, cut packets open by slashing a large X on top of each;
fold back paper. Place a lemon and orange wedge on each plate.

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NOTES : Cooking in parchment paper is both practical and attractive.
The paper encases the fish fillets, assuring flavor by sealing
in natural juices and flavorings and easing cleanup as well.
The presentation is fun because you cut open the papillotes at
the table and eat right from the paper.

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