Fish en Papillote (Fish Baked in Parchment)
This recipe makes two packets.
2 white fish fillets, like halibut, cod or mahi mahi
1 leek, thinly sliced
2 grapefruit, peeled and cut into segments
Salt and pepper, to taste
2 pats of butter
2 pieces of parchment paper, about one foot each
Toss together leeks and grapefruit segments. Season with salt and pepper.
Put each piece of fish in the center of separate pieces of parchment. Divide the leek and grapefruit mixture evenly between the two packets, and top each with butter.
Make the packet: Take the two long ends to create a tent over the fish. Fold them over several times, creasing firmly. Roll the two short ends in, and crease firmly again.
Place packets on a baking sheet.
Cook in a 375* oven for 12 minutes.
Serve with rice and a dandelion green salad.
Dandelion Green Salad
1 bunch dandelion greens, washed and dried
1/3 cup grapefruit juice, freshly squeezed
4 Tablespoons goat cheese, divided
3 Tablespoons toasted almonds
Toss greens in grapefruit juice.
Divide the goat cheese in half, and roll each half into a ball with your hands. Each ball should be two tablespoons of goat cheese.
Roll the balls in toasted almonds, pressing firmly to help them stick to the cheese.
Crown greens with goat cheese ball.