I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog.

1 1/2 cups cooked rice

2 6-ounce halibut fillets

1/2 bunch parsley

1/8 small onion

1/4 cup light sour cream

1 tablespoon lemon juice

Salt and pepper to taste

8 baby carrots

2 tablespoons skim milk

1/4 teaspoon dried dill

Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.

The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!

 

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more

I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a simple preparation with brown butter, macadamias and a few cracker crumbs and cream. It was so delicious.

1 grouper filet

salt and pepper

1/4 tsp dried dill

2 tbsp butter

1/3 tsp lemon juice

2 tbsp chopped macadamias

6 wheat thins or similar crackers (I used an all bran version)

1 tbsp cream

parsley

Preheat the oven to 400 degrees. Place the grouper in the center of the parchment and season with salt and pepper and dill. Place the butter in a covered bowl in the microwave and cook until brown. Stir in lemon juice and chopped macadamias. Pour over the fish. Fold the parchment (see Technique page) and bake for 10 minutes. Open the packet and sprinkle the cracker crumbs on top and drizzle with the cream. Spray the top lightly with cooking spray. Return to the oven, with the packet open for 3 minutes. Garnish with chopped parsley.

I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a … Read more

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