Papillottes of Grouper in a Ginger and Orange Juice

Are you familiar with fresh Ginger? It is a root that you grate in order to add flavors and spice to a dish. It is wonderful with fruits, more particularly citrus. It tastes great with any food, but I like it the best with fish and seafood.

So tonite, I thought I would try a recipe that was posted on a French blog. The recipe is quite simple and quick, but amazing in taste. I did not prepare anything with this dish, but I would suggest preparing a coconut risotto to accompany this fish. It would be amazing!

What takes time, but is fun to do is the papillottes or boxes in which the fish cooks. Come to my next cooking class, and you too can learn how..

For this recipe, you will need:

4 filets, 2 oranges, fresh ginger, 40 g of butter, nutmeg, coriander, green asparagus. 1 paper box for each person. 

Press the orange, and warm the juice in a little saucepan. Cook until the juice has reduced to half its content. Add  the butter, the ginger, the nutmeg and the coriander, salt and pepper.

Place the filets in the papillotte, drizzle the sauce over it. Place it all in an aluminium foil, close the aluminium foil over the papillotte. Cook in the oven for about 10-15 minutes.

Open the papillottes, drizzle some orange zest and coriander and et voila!

Bon Appetit!