Tag Archives: dolphin

Dolphin with Vegetables in Parchment Paper

Need a new go-to meal, low in calories and long in flavor?  Here’s your quick and easy dinner after a long day’s work.  Dolphin in parchment paper with bright and gorgeous vegetables takes about 10-15 minutes to assemble then 30  minutes in the oven.  This dish will fill your kitchen with a mouth-watering fragrance and is supremely satisfying.  Being low in calories is especially welcome during the holidays.  And I find if I have a healthful, filling meal I tend to lean towards grapes or a few apple slices for dessert.  This recipe is fabulously forgiving in that pretty much all the vegetables may be substituted to please your guests or family.  The potato slices may be left out entirely.  Don’t like zucchini?  Fat, crunchy asparagus spears work just as well in their place.  Don’t have any fresh tomatoes on hand? Chopped sun-dried tomatoes in oil work beautifully.  Fresh basil can easily be replaced with fresh thyme, tarragon or rosemary.  And if you’ve cut up all your lemons for the bar, feel free to zest a lime over the fish.  Some folks don’t care for tapenade or olive spread.  If you’re one of these people, how about pesto in its place?  The broth from the vegetables and fish mixed with the juices of the olive spread is of the gods.  And, last, let’s talk about the fish.  If you don’t have mahi-mahi, another name for dolphin, use salmon, snapper, cod, tuna or grouper.  This is one easy, forgiving meal, people.  My parchment paper measures about 12X16″.  I lightly cover the paper with non-stick spray and quickly stack the vegetables ending with the fish fillets and lemon zest.  After a drizzle of olive oil, a shake of salt and freshly cracked pepper, the parchment paper is creased in half with the fish and vegetables sitting in the middle of the bottom half of paper.

To finish the open sides are folded, doubled-up and pinched closed towards the fish.  Placed on a baking sheet and slid into the oven, you’ll now have a fabulous dinner ready to be enjoyed in 30 minutes.  Snaps to you.

Dolphin and Vegetables in Parchment Paper

  • Servings: 2
  • Difficulty: easy
  • Print

  • 2  4-5 ounce dolphin fillets, fresh or thawed
  • 4 large potato slices, 1/8″ thick, you only need 1 potato
  • 1 large zucchini, cut lengthwise into 4 equal slices
  • 1 small onion, thinly sliced
  • 2 small tomatoes, both sliced into 4 equal slices
  • 8-10 fresh basil leaves
  • 8-10 teaspoons olive spread
  • the zest of one lemon
  • salt and pepper to taste
  • a little olive oil to drizzle over the fish
  1. Pre-heat oven to 400°.
  2. Fold 2 12X16″ pieces of parchment paper in half lengthwise, place on a baking sheet and open both pieces of paper.
  3. Spray the parchment paper with non-stick cooking spray and lay 2 potato slices, alongside the middle crease of the paper.
  4. On each packet place 2 slices of zucchini lengthwise over the potato slices.
  5. Over the zucchini continue stacking the onion, tomato and basil in equal amounts between the two bundles.
  6. Drop 4-5 teaspoons of olive spread lengthwise on the basil then top each stack with the fish fillets.
  7. Scatter equal amounts of fresh lemon zest along with the salt and pepper over each fillet.
  8. Drizzle a small amount of olive oil over the fillets.
  9. Fold over the other half of the parchment paper and begin to crimp and fold in the open sides beginning either on the top or bottom.
  10. Place the baking sheet with the fish packets into the oven and bake for 30 minutes.
  11. Carefully tear open the top of the packets and slide the entire contents into a shallow soup or pasta bowl including any broth.
  12. Serve immediately.

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In Jamaica They Call It “Fish Tea”

WOW.  I just made the most outrageous, EASY, and fast, fish soup!  I’m trying to cool down with an ice-cold, crisp Pinot Grigio.  And, thankfully, it’s working.   It rained a bit today, and although the temperature dropped a stunning 4 degrees, I’m down for soup.  But I didn’t want some cook-all-day, roiling, thick, stew thing.  This is what I want… a gorgeously colored fish soup, always light and incredibly savory.  Dad gets a beautiful fish soup just about every Saturday at the Swap Shop, it’s so darned good but so darned expensive.  $12.00 for a cup.  Are you kidding?  Kiss my lily, white ass.  I looked all through my cookbooks for different recipes but they all did the “fish stock” thing.  I didn’t have any made or frozen and I just didn’t want to kill myself making it.  It’s fish soup, dammit, fish soup.  “I’m Gumby, dammit! Gumby”.  Well, that’s how I felt.  Anyway, I wanted something rich in flavor, but at the same time, light and pretty.  Apparently I wanted it all.  And guess what?  Through hard work and diligence I got it.  I started with a good knob of butter, maybe 2 or 3 tablespoons, and a good splash of olive oil in a medium hot dutch oven/stock pot.  To that I added an enormous onion that I had finely chopped and when it had cooked down, soft and clear, I added 7 or 8 finely chopped garlic cloves.  My feeling is, if I don’t have a good seafood stock then I need to unquestionably produce a broth that is strong, luxurious and full-bodied.  And I did.  After the garlic had softened sufficiently, I heightened the flavor by adding three large, peeled and cubed  red-skinned boiling potatoes, two whole scotch bonnet peppers, and a large bunch of fresh cilantro, washed and finely chopped.  We enjoy a lot of heat in our food and although scotch bonnets are small, they do pack a considerable amount of heat.  Fair warning!  I also threw in a good measure of salt and freshly ground pepper.  Actually, I added more than I usually would as the potatoes will soak up a lot of the salt; they need it to bring out their own flavor.  The shells of the shrimp had been saved and loosely wrapped into a bundle with cheese cloth and into the pot that went.  I found some saffron and tossed a few threads into the mix.  A little color is always good.  I chopped and included another onion to deepen the taste.  I also added a healthy glass of Pinot Grigio although a good chardonnay is lovely, too .  To the juice of four lemons I added six cups of water and into the pot that went. I brought it up to a good simmer and covered it.  I had set aside a large bowl with two pounds of shelled and cleaned shrimp and a couple of pounds of cod fillets cut into small cubes.  After poking around on the computer and watching a little junky daytime television with Jimmy, essentially passing the time, I tasted the broth to see what it needed.  Just a little salt and pepper.  After removing the bundle of shrimp shells I added the seafood and another handful of washed, chopped cilantro, to brighten the pot.  And I turned up the heat, just enough to cook the fish but not toughen it.  Two minutes later… voila.  It was gorgeous!  Just the right amount of heat, citrus and aromatics.  Even Jimmy liked it and he hates soup.  I think snapper, dolphin or wahoo would be outrageous in this and, of course, lime in place of lemon would be just fine.  Lemon grass would be lovely as would some marjoram.  Play around with it or focus on the flavor YOU like.  If you like the anise flavor use fennel in place of cilantro and add  a splash of Pernod.  I few chopped tomatoes might be nice.  And I ever so carefully took the scotch bonnets out and discarded them.  Soup is a luxury to me so if there’s any inclination to prepare it, I’m all in.  This is a fine soup, delicate and light, still satisfying and potent.  In MY kingdom, this would be the consummate meal if served in an individual, footed soup bowl in my formal porcelain pattern.  Would that it were.  Enjoy!