Seafood en Papillote

Seafood en Papillote

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Credit: Arin Kline, student, John Glenn High School, Bay City, Mich.
Sizzle, Summer 2010


1/8 oz. olive oil
4 oz. mahi mahi
Salt and freshly ground black pepper, to taste
½ t. butter
1½ oz. lobster tail, slipper tail split
3 littleneck clams
3 mussels, de-bearded
2 bay scallops
3 16/20 shrimp, peeled, deveined
3-4 pieces carrot, julienne
3-4 pieces shallot, julienne
3-4 pieces zucchini, julienne
3-4 pieces yellow squash, julienne
3 broccoli buds
1 mushroom, sliced
1 lemon slice
1 lime slice
Pinch fresh parsley
Pinch thyme
3-4 drops vermouth or dry white wine
Sauce Américaine (recipe follows)

Sauce Américaine
2 oz. olive oil
1 lobster shell, cut into 4-5 large pieces
Salt and freshly ground pepper, to taste
2 small shallots
½ bay leaf
1 sprig tarragon
1 garlic clove
½ cup dry white wine
½ t. sugar
Pinch cayenne pepper
2 oz. brandy
3 oz. finely chopped tomato
3 oz. heavy cream
1½ T. whole butter


Method: Preheat oven to 500°F. Fold 1 sheet parchment paper in half lengthwise; starting from fold, cut out 1 heart-shaped piece. Make heart about 2 inches wider than fish fillets. Open paper heart on flat working surface; brush lightly with olive oil. Place mahi mahi on one side of heart shape; sprinkle fish with salt, pepper and butter. Arrange lobster tail, clams, mussels, scallops and shrimp on top of fillet. Top seafood with carrot, shallot, zucchini, squash, broccoli, mushroom, and lemon and lime slices. Add parsley, thyme and dry white wine. Fold paper in half lengthwise to close; roll edges together to seal packet tightly. Place packet on baking sheet; bake for approximately 12 minutes until paper is brown and puffed. Serve at once, still wrapped in parchment paper. Open package carefully, as steam will escape. Spoon sauce américaine over seafood or serve on the side.

Sauce Américaine
Method: Put olive oil and lobster shell in saucepan; bring to a simmer for 10 minutes. Season with salt and pepper. Add shallots, bay leaf, tarragon, garlic, white wine, sugar, cayenne pepper, brandy and tomato; simmer additional 10 minutes. Remove pan from heat. Remove shell and bay leaf. Add cream; bring to a simmer. Remove from heat; gradually whisk in butter. Reserve.

Sizzle - Summer 2010 Issue


1 serving


Main Dish, Seafood, Sizzle

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