Fish, Shrimp, and Oysters Baked in Packages
Pez TorreChef Joaquim Ocampo Castillo, of Casa Vieja in Tlaquepaque on the outskirts of Guadalajara, shared this wonderful recipe. We made our first visit to the region more than thirty years ago, and we still join the throngs of visitors who enjoy the locally made folk art, modern art, ceramics, jewelry, and crafts of all kinds. Many shops and restaurants are conveniently located along the pedestrian-only street through the center of town, so rest and sustenance in a number of good restaurants are only steps away. Casa Vieja is one of our favorites.
Ingrediënten
Makes 4 servings
- 4 teaspoons unsalted butter
- 4 plum tomatoes thinly sliced (about 6 slices each)
- 1 small white onion halved and thinly sliced
- 4 6- to 7-ounce white fish fillets, each about 3⁄4-inch thick
- 12 medium shrimp peeled and deveined
- 8 medium oysters
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground pepper to taste
- 4 teaspoons dry white wine
- 4 teaspoons fresh lime juice
- 2 teaspoons olive oil
Instructies
- Preheat oven to 450°.
- Lay out 4 pieces of 12-inch-long aluminum foil on a work surface.
- Coat the center of each piece of foil with about 1 teaspoon butter.
- Place about 6 tomato slices, overlapping, on each piece of foil and continue to layer all remaining ingredients, evenly divided, on top of each other on the foil in the order listed.
- Fold the foil together for each, crimping the edges to seal into snug packages.
- Place on a baking sheet and cook about 15 to 18 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.
- (Test one for doneness.
- Reclose to serve.
- )
Notes / Tips / Wine Advice:
Serve hot, in the package.
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