Tilapia en Papillote
4 tilapia filets
1 large zucchini, julienned
1 large yellow squash, julienned
1 large carrot, julienned
1 medium shallot, thinly sliced
1/4 cup freshly squeezed orange juice, about 1 orange
Zest of 1 orange
Salt & pepper, to taste
Weber® Boston Bay Seafood Seasoning
Preheat oven to 450°F. Position a rack in the center of the oven.
Combine zucchini, yellow squash, carrot, onion, shallot, orange juice, orange zest, salt and pepper in a mixing bowl.
Cut four pieces of parchment paper 24×16-inches. Fold each piece of parchment paper in a half. Using scissors, cut each folded piece of paper into a heart shape. Place an opened parchment heart on your work surface with the fold running vertically. Brush one side of the heart lightly with oil.
Place fillets on the oiled half, sprinkle seafood seasoning over fish and 1/4 of mixed vegetables on top. Fold the other half of the parchment heart over the fish, covering it completely. Crimp edges to form a sealed pouch.
Place packages on baking sheet, lightly brush the top of each package with oil; bake until the paper is puffed and brown, about 15 minutes.
Place heart shaped package on plate. Cut slashed in the parchment at the table to release the aromatic steam.
4 slices of Swordfish cut about 1/2” thick
1/2 pint cherry or grape tomatoes
1 sliced shallot
1/2 cup chopped black kalamata olives
3 tablespoons capers, rinsed and drained
4 ounces feta cheese
Preheat oven to 425°F.
Place swordfish on hot grill or hot grill pan and sear on both sides. Remove from the grill. Place swordfish on one half of baking sheet lightly sprayed with cooking spray. At other half add tomatoes, shallots, olives, capers and feta cheese. Bake 10-15 minutes or until an internal temperature reaches 140°.
Place swordfish on plate and top with vegetables and cheese.
Place 1 teaspoon adler chips in stovetop smoker. Lightly spray grill with cooking pan spray. Place salmon on grill pan, squeeze one lemon over salmon, top with Zesty Lemon Seasoning and sliced lemons. Close top of smoker leaving 1-inch open and place on medium high heat. When smoke appears through opening, completely close cover. Cook 20 minutes or until internal temperature measure 140°F on a food thermometer.
Remove salmon from grill pan. Serve with additional lemon, if desired.