Creole-Spiced Fish

Get juicy fish with a twist by gently steaming them in an herbs-and-lime broth and using parchment paper to help speed-up cleaning after serving.

Ingredients:
Two 6 oz tilapia fillets
Steaming broth:
1 tbs dry sherry
1 tbs fresh oregano leaves
1 tsp old bay seasoning
1 tsp sat
1 tsp chili paste
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbs olive oil or butter
1/3 cup chicken broth
Others
1/2 onion, thinly sliced
1 small lime, thinly sliced
2 green onions or chives, cut into 2 inch lengths

Directions:
In a small bowl, combine all the steaming broth ingredients and set aside.
Place a 16” x 12”sheet of parchment paper on a work surface.

Fold sheet in half, open, and place a fish fillet onto the center.

 Top with half of the onions, lime, and green onions or chives. Pour half the steaming liquid over fish.

 Fold all sheet edges toward the center to accommodate the liquid. Crimp tightly to seal.

Repeat from parchment paper directions for second fish fillet. Place each packet on a baking pan.

Preheat oven to 350° and bake the enclosed fish for 15 to 20 minutes. Carefully cut open packets (the steam will escape) to serve.