I am fortunate to live on the coast with access to super fresh seafood. My local Saturday farmers market has a diverse assortment and I like to mix it up each week. The booth is notorious for selling out by late morning. You have to be quick in Brooklyn! Especially when it comes to good food. The week I chose fresh flounder and also treated myself to a piece of smoked swordfish. Deliciousness!
Foil packs perfectly cook fish for an even flakiness. It’s so easy to just throw the fish and vegetables together. This would be a good party idea. Put out all your ingredients in cute separate bowls, pre-form the foil wrappers for your guests and let everyone create their own meals. Now I’m getting flash backs to childhood Taco Nights fighting over the last tortilla!
One suggestion to keep in mind, if you like your vegetables more done than steamed, sauté them before adding to the packs. I just added everything at once and the onions would have been better with a nice caramelization.
1 pound Flounder Filets
1 tsp Sea Salt
1 tsp Pepper
1 tbsp melted Pork Lard
1 head of Broccoli Chopped
1 Yellow Onion Chopped
2 cloves Garlic Minced
1 tbsp Fresh Cilantro Chopped
1 tsp Fresh Ginger Minced
6 pieces of Aluminum Foil
►Preheat oven to 350 degrees.
►Take three pieces of aluminum foil and fold up the edges all round. Creating three individual packs.
►Place two fish filets in each. Rub some of the melted lard on the fish with salt and pepper. I use my hands for this.
►Add in your vegetables, dividing them equally among each pack.
►Use the remaining foil to seal in each pack so that you make something resembling a pouch.
►Place your three packs in a glass baking dish and bake at 350 degrees for ten minutes.
►When done, remove from the oven and let it rest for a few minutes before opening. The fish will continue to cook a bit.
►Drizzle fresh lime juice over fish and vegetable before serving.
►For an easy sauce, make a quick cilantro pesto in your food processor. 1/4 cup fresh cilantro, 1 tsp sea salt, 1 tbsp Cold Pressed Olive Oil, 1 garlic clove, 3 tbsp pine nuts. Pulse until it forms a paste. Easy on the garlic here. I added an extra clove and it about took my breath away!