Thursday, June 12, 2008

Tilapia With Zucchini and Tomatoes en Papillote

***I love cooking with's light, fresh, and doesn't have that strong "fishy" taste. I've made it a number of ways...broiled, fried, baked...pecan-crusted, lemon-flavored, etc. But, I have to say that this recipe from Cooks Illustrated is one of my favorite tilapia recipes I've prepared. The fish came out incredibly tender and moist, with a great flavor. This is certainly because of the way it's a packet of aluminum foil. This is one of those dishes that won't leave you feeling too stuffed. It's light but very satisfying. I might be making it again tonight for's that good!***

"En Papillote" (a.k.a. - foil packet)

2 tbsp. extra-virgin olive oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Salt and ground black pepper
3 medium plum tomatoes (about 12 ounces), cored, seeded, and chopped into 1/2-inch pieces
2 medium zucchini (about 6 ounces each), sliced
4 haddock fillets, 1-inch-thick (about 6 ounces each)
1/4 cup minced fresh basil leaves

Adjust an oven rack to the middle position and heat the oven to 450 F. Combine the oil, garlic, oregano, pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Measure half of the oil mixture into a separate medium bowl and toss gently with the tomatoes. Add the zucchini to the remaining olive-oil mixture and toss to coat.

Cut four 12-inch squares of heavy-duty foil and lay them flat on a work surface. Shingle the zucchini in the center of each piece of foil. Season the fillets with salt and pepper and place on top of the zucchini. Top the fish with the tomatoes, then tightly crimp the foil into packets.

Set the packets on a rimmed baking sheet and bake until the fish just flakes apart, about 20 minutes. Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently push the fish, vegetables and any accumulated juices out onto warmed dinner plates. Sprinkle with the basil before serving.

Source: Cook's Illustrated - Light Recipes Special Issue

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