Coconut Milk-Thai Pineapple Chili Fish al Cartoccio
2 boneless skinless haddock fillets (or whatever kind of fish you like)
1/2 C Clubhouse Rice Flour
2 12×12-inch-square sheets of parchment paper
2 large handfuls baby spinach
10 cherry tomatoes
2 sprigs fresh thyme
salt and pepper
– Preheat oven to 350º
– Heat 2 Tbsp canola oil in a sautée pan – dredge haddock filets in Clubhouse Rice Flour – pan-sear haddock over medium heat until lightly golden – set aside
– Lay out two sheets of parchment paper – fold each sheet in half, crease down the middle and unfold – on one half of each sheet lay a handful of baby spinach – place one haddock filet on top of each pile of spinach – top each piece of fish with five cherry tomatoes
– In a small container mix Thai Kitchen Coconut Milk with Thai Kitchen Pineapple and Chili Dipping Sauce – pour mixture evenly over the top of the haddock filets – top each piece of fish with a sprig of fresh thyme and a sprinkle of salt and pepper – fold parchment back in half – starting on side where the crease meets, fold the paper over and in on itself in one inch segments – repeat until you get to the middle – start on the other side where the paper creases, and again fold paper in and over on itself in one inch segments until you get to the middle – once both sides meet in the middle, fold the middle section itself in towards the center – your parchment paper packet should look like a half moon with fluted edges
– Place parchment packets on a baking sheet and bake 20-22 minutes – remove from oven and carefully (steam is HOT!!) rip paper packets open from the top – serve with Thai Kitchen Jasmine Rice and vegetables
Here are my boneless haddock filets being dredged in rice flour before pan-searing.
You don’t have to pan-sear the fish – you could use raw fish in the paper packet and leave it in the oven a little longer. I like a light golden sear on my fish before I bake it in the parchment so I pan fry it quickly in a little canola oil .
I put my Pineapple Chili sauce and my coconut milk together in a small container, popped on the lid and then shook the guts out of it.
Crease the parchment sheets down the middle and unfold. Lay ingredients on one half of the paper. The beauty of cooking fish ‘al cartoccio’ (translates to ‘wrapped in paper’ in Italian), is that you can put pretty much anything you have kicking around in the fridge inside the parchment with the fish – herbs, citrus, vegetables. I like to place greens underneath my fish.
Once all ingredients are on the parchment, fold the paper back in half. Starting on one side, where the paper creases, fold the paper over itself in small sections – kind of like fluting a pie crust. Stop when you get to the middle.
Repeat on the other side, again until you get to the middle.
In the center, where the fluted edges meet, fold the paper in a few times to seal your packet.
Place packets on a baking sheet and bake in a preheated 350º oven 20-22 minutes (longer if using raw fish).
***This blog post is sponsored by Thai Kitchen Canada***
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