South of the Border Fish Parcels

Hubby and I have seen Alton Brown's fish pouch/parcel episode several times now. Throughout the show he demonstrates how to bake different types of fish (and shrimp) in parcels for a one dish/packet meal with super quick clean up. You can find a great recap of that episode here.

I had purchased some flounder and was trying to think of something easy and healthy to do with it, and using Alton Brown's fish pouch theory/method, I came up with my own version, inspired by our recent trip to Mexico (and perhaps the many bottles of tequila we brought back with us).

These turned out to not only be incredibly easy, but they really were delicious. The fish was extremely moist and flavorful. These flavors worked really well together. I served this along side brown rice, but you could easily add the rice to the packets.  Also, the addition of sliced zucchini or bell peppers would also taste great in these packets.

South of the Border Fish Parcels

4 fish fillets
1 lemon or lime, sliced
1/4 cup fresh Cilantro, chopped
1/2 onion, sliced
1 - 2 fresh jalapenos, sliced
8 tbsp Tequila
Salt and fresh ground pepper
4 pieces of Parchment paper (or aluminum foil)

Preheat oven to 425 degrees.

Season both sides of fish with salt and pepper. Place each fillet in the middle of the paper or foil.  Top with lemon, follow with jalapenos and onion. Sprinkle each packet with 2 tbsp of tequila. Then garnish with cilantro.

Seal up each parcel pretty securely, but making sure to allow a bit of room for steam.  Place parcels on a baking sheet. Bake for 15 minutes.