We know that some people are a little intimidated by the idea of cooking fish at home. Some think it’s too tricky to prepare, while others don’t know what fish is in season and what’ll taste the best right now, or they fear the fish may smell a little, you know, fishy. That’s why our seafood expert, Mike Kanter, developed a recipe that’s simple to make, works for almost any fish, and is oh-so delicious.
In our instructional photos, we used cod, but you can swap it out for anything that’s in season—right now it’s snapper, halibut, or mahi mahi—for an equally sensational seafood dinner. Why’s it good to eat in-season fish? Simple! It’ll be fresher and tastier, and fresh food is at its best value when in season.
You can also put your own unique touch on this recipe by substituting the ingredients to suit your tastes. For example, in the recipe below, we’re using soy sauce and lime juice, but making it with white wine instead offers something totally different but equally as appetizing. The other ingredients are interchangeable, too, and the versatility of this recipe means you can add anything that tickles your taste buds. Once you get one fish recipe down, it’ll be easy to get creative and tweak based on the season and your mood! Try throwing in some Palacios Autentico chorizo and a few littleneck clams and bam! You’ve got a Spanish seafood supper.
For a full list of fish and veggies you can use to build your own recipe, click here.
Total Recipe Time: 15-20 minutes
Makes 2 servings
What You’ll Need:
2 cod fillets (or fish fillets of your choosing)
1/3 medium shallot, thinly sliced
6 stalks asparagus, root end discarded, cut into 1-inch pieces
1 Maitake mushroom, tough base removed, separate ½ of mushroom into bite size pieces
2 teaspoons diced ginger
What to Do:
Preheat your oven to 450° F, then follow these seven simple steps:
1) Place all vegetables in a mixing bowl. Add 4 tablespoons olive oil, salt, and pepper to taste. Toss well.
2) Take two pieces of foil (roughly 12×26 inches) and fold both in half to create a crease down the middle. Open the foil and spoon half of the vegetable mixture in the center of the left side of each piece.
3) Season the fish fillets with salt and pepper, place both on top of each veggie mix.
4) Mix 2 tablespoons of olive oil and 4 tablespoons of soy sauce in a bowl. Add the juice of one lime. Pour ½ this mixture over each fillet.
5) For both packages, fold the right side of the tinfoil over the fish, matching up the foil edges. Seal by folding the foil ½ inch from the edge over once, then fold over again to secure. Repeat on remaining two sides, creating an airtight square package. Leave extra space, to allow foil to balloon around the contents. It’s important to securely fold all sides twice to ensure package is airtight and that the sauce does not leak.
6) Place both packages on a cold baking sheet and place in the preheated oven for 12 minutes.
7) Remove packages from oven and allow to rest for two minutes. Carefully unfold each package, opening one side first to release the steam. Slowly slide the contents and broth onto a plate or shallow bowl. Enjoy!
Get all the ingredients to make the dish here.