Best 3 Gingergarlic Fish In Parchment Recipes

In the realm of culinary delights, ginger and garlic stand as titans of flavor, their aromatic essence capable of transforming ordinary dishes into extraordinary ones. When combined, they form an alliance that tantalizes the taste buds, leaving an unforgettable impression. One such dish that showcases this harmonious union is ginger garlic fish in parchment, a culinary masterpiece that elevates the humble fish to a realm of gastronomic glory. This succulent dish, enveloped in a parchment cocoon, steams to perfection, allowing the fish to absorb the vibrant flavors of ginger and garlic, resulting in a moist, flaky delight. As you embark on this culinary journey, we present a collection of carefully curated recipes, each offering a unique interpretation of this classic dish. Let your taste buds guide you as you explore the diverse culinary landscapes of ginger garlic fish in parchment, discovering new depths of flavor with every bite.

Let's cook with our recipes!

FISH IN PARCHMENT WITH CITRUS REDUCTION

Fish in Parchment with Citrus Reduction image

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 lemons
2 limes
6 fish fillets or steaks, preferably grouper
3 teaspoons chopped fresh flat-leaf parsley
1 clove garlic, minced
3 teaspoons olive oil
Salt and ground pepper
1 teaspoon sherry vinegar
1 teaspoon honey

Steps:

Preheat the oven to 425 degrees F.
Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

Nutrition Facts : Calories 197, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 63 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 1 grams

GINGER/GARLIC FISH IN PARCHMENT

Ginger/Garlic Fish in Parchment image

Make and share this Ginger/Garlic Fish in Parchment recipe from Food.com.

Provided by CassandraLynne11

Categories Bass

Time 24m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 10

Ingredients

parchment paper
4 (7 ounce) portions sea bass
salt & freshly ground black pepper
1 bunch scallion, cut into 3-inch pieces on an angle
1/2 lb shiitake mushroom, stemmed and sliced
3 -4 inches gingerroot, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari soy sauce

Steps:

Preheat oven to 375 degrees F.
Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
Fold over the top of the parchment then roll the sides in to form a sealed pouch.
Repeat with remaining parchment and ingredients.
Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

PARCHMENT WRAPPED FISH

Parchment Wrapped Fish image

This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.

Provided by Charmed

Categories < 15 Mins

Time 11m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

oil or nonstick cooking spray, for greasing the parchment paper.
2 ears corn (can also use 1 cup thawed, lightly cooked frozen OR 1 cup canned corn kernels)
2 small carrots, peeled & slivered
2 green onions with tops, peeled & slivered
1/2 large red pepper, slivered
1 -2 fresh serrano chilies or 1 -2 other hot chili pepper, stems,membranes and seeds discarded,slivered
1/2 cup fresh cilantro, coarsely chopped
3 lbs fish steaks (firm- or flaky-fleshed)
6 tablespoons tequila
6 tablespoons freshly squeezed lime juice
3 tablespoons unsalted butter
salt
ground dried ancho chile powder (or pasila, or other mild to medium chile)
6 slices thin limes
fresh cilantro (to garnish)

Steps:

Preheat an oven to 475 degrees F.
Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
Then fold each rectangle in half to form a square with the greased sides facing each other.
Set aside.
If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
Leave at least a 2 inch border between the vegetable and the edges of the paper.
Rinse the fish under cold running water and dry with paper towels.
Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
In a small bowl, mix together the tequila and the lime juice.
Spoon 2 tablespoons of the tequila mixture over each piece of fish.
Drizzle each piece of fish with about 1 1/2 tsp.
of the melted butter and season with salt and the ground ancho or other chile powder.
Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
You have to rely on judging the cooking time based on minutes per inch of thickness.
Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.

Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 21.1, Carbohydrate 14.1, Fiber 2.1, Sugar 3, Protein 1.9

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Choose the right fish: Not all fish are created equal. For this recipe, you'll want to choose a firm-fleshed fish that can stand up to the heat of the oven. Some good options include salmon, cod, halibut, and tilapia.
Use fresh ginger and garlic: The fresher the ginger and garlic, the more flavor they will impart to your dish. If you can, buy them whole and grate them yourself. You can also find pre-grated ginger and garlic in the grocery store, but it may not be as flavorful.
Season the fish well: Don't be afraid to season the fish liberally with salt and pepper. This will help to bring out its natural flavor.
Use a parchment paper packet: Parchment paper packets are a great way to cook fish. They help to keep the fish moist and prevent it from drying out. You can also use foil, but parchment paper is more eco-friendly.
Bake the fish until it is cooked through: The cooking time will vary depending on the type of fish you are using. For salmon, cod, and halibut, bake for about 15 minutes per inch of thickness. For tilapia, bake for about 10 minutes per inch of thickness.

Conclusion:

Ginger garlic fish in parchment is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Serve it with your favorite sides, such as rice, vegetables, or salad.