Fish Caribbean with Herbed Wine Sauce

Title:
Fish Caribbean with Herbed Wine Sauce

Yield:
1 Servings

Categories:
Tomatoes




Ingredients:





     1 c  Rice or couscous -- cooked


     4    Sheets parchment paper,foil


          Or -- banana leaves


     2 sm Zucchini -- matchstick


          Strips-2c


     1    Chile poblano or chile


          Pasillo -- in thin strips


          Roasted, peeled -- and


          Seeded


     1 lb Boneless firm white fish --


          In 4 pieces


     4 md Tomatoes -- peeled/diced-1


          Cup


    10    Black olives -- finely


          Chopd


     1 ts Each chopped fresh basil,


          Thyme -- tarragon


          Parsley, and green onion


          Tops


     1    Egg -- If using Parchment


          Paper, to seal edges






 Place on a baking sheet and cook for 12 minutes or until fish is done!


 (Depends on the fish) Wing it. 3/4 cup herbed wine sauce (recipe follows)


 1. Preheat an oven to 350 degrees 2. Cut parchment paper into 4 pieces


 about 10 to 12" square, same with foil, and I'm not sure about the banana


 leaves. Any of these would surely work. 3. Place 1/2 cup of the cooked rice


 in the middle of any of the above. Top each serving with 1/2 cup of


 zucchini strips, a piece of the        fish, 1/4 cup diced tomato and 3


 thin strips of the chile. 4. Sprinkle a fourth of the chopped olives on


 each serving, and top with 1/4 each of the fresh herbs. 5. Seal any of the


 above wrappings the best you can. String, holding the parchment together


 with egg, etc.   Now........ HERBED WINE SAUCE 1 1/2 cups coarsely chopped


 onions 3 cloves garlic very finely chopped 1 tablespoon fresh thyme 1/4 cup


 fresh chopped tarragon 1 cup dry white wine 3 tablespoon light virgin olive


 oil 2 thin strip of the chile 1. Combine all the ingredients except the oil


 and the chile in a blender and puree. Pour into a small saucepan and bring


 to boil over medium heat. Reduce heat to low and simmer until the sauce is


 reduced by half. 2. Strain the reduced sauce, pressing all the liquid out.


 Slowly whisk in the olive oil until smooth. 3. Chop the strip of chile very


 tiny and add to the sauce. (Sauce could be made ahead and reheated just


 before serving) To serve, place each packet on a plate, open the packet and


 put 3 tablspoons of the sauce over the top.


 


 Recipe By     : RUBYdakoda


 


 From:                                 Date:


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip