Ingredients:
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4
red snapper or other firm white fish filets (halibut; orange roughy), about 4-6 oz. each
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3
Sunkist® tangerines*, zest and juice
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2
Tbsp.
flat-leaf parsley, chopped
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1
clove garlic, minced
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2
Tbsp.
vegetable oil
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1
Tbsp.
olive oil
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1
small red onion, thinly sliced
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2
cups
baby green beans, cut in 1/2” pieces
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2
cups
baby carrots, thinly sliced
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¼
cup
chicken broth
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3
Sunkist® tangerines*, peeled, segmented, seeded
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½
cup
fresh chives, chopped
Instructions: (Makes 4 servings)
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Preheat oven to 400°F, and line one or two baking sheets with parchment paper or aluminum foil.
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Combine citrus zest, juice, parsley, garlic, and vegetable oil in large non-reactive bowl or pan. Reserve 6 Tbsp of marinade and set aside.
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Place fish filets in remaining marinade, coat well, and let rest for 20-30 minutes in refrigerator.
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While fish marinates, heat olive oil in large skillet over medium heat. Add onion, beans, and carrots to skillet and sauté for about 4 minutes. Add chicken broth and cook for an additional 2 minutes.
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Cut 4, 14-inch squares of parchment paper, fold each in half, and then re-open for preparing fish packets. Remove fish filets from marinade; discard marinade. Use reserved marinade for packet preparation.
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For each parchment sheet, spoon about 1 cup sautéed vegetables along one side of fold. Top with one marinated fish filet, fresh tangerine segments, and a sprinkle of chives. Spoon 1 tablespoon of reserved marinade over fish. Fold paper and seal edges securely. Repeat for each packet.
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Place packets on baking sheets, and cook for 20 minutes. Paper will be puffy and browned.
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Place packets on serving plates and cut open. Serve immediately or reheat for unused/uncut packets.
*Use Sunkist tangerines, mandarins, or tangelos