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Tantalize your taste buds with our Fish Papillote dish! Not only healthy and easy to make, but the unique aroma of fish and veggies will also combine together deliciously - giving you an amazing dining experience. Give it a go today!
You've got fish? Challenge yourself to make this Fish Papillote with Veggies! A combination of cilantro, yogurt, red onion and white vinegar in a one bowl, with a slight kick of pepper and lime juice to top your fish.
3.5 OZ / 100 G cilantro
1 EA avocado
1 EA serrano pepper
5.5 OZ / 150 G plain yogurt
2 TBSP lime juice
1 TSP salt
1 TSP pepper
2 EA yellow bell peppers
1 EA orange bell pepper
28 OZ / 800 G tilapia fish fillets (200g each)
3 TBSP olive oil
5.5 OZ / 150 G red onion
3.5 OZ / 100 G white vinegar
1 TBSP oregano
26.5 OZ / 750 ML water
Add the whole cilantro, avocado flesh, serrano pepper, plain yogurt, lime juice, salt, pepper and a third of the water to the mixing bowl. Blend the sauce with the measuring cup inserted for 30 seconds / speed 9. Empty the mixing bowl and reserve sauce, store in the fridge till ready to serve. Clean the mixing bowl out well.
Cut the bell peppers into thin strips. Reserve for later. Using a sheet of parchment paper, place the fish fillet on top. Add some olive oil, salt and pepper to the fish, then distribute the bell peppers before wrapping up the fish tightly. Add the fish to the steaming tray.
Add your water to the mixing bowl and attach the steaming tray. Steam your fish using the steaming mode for 20 minutes.
While the fish is cooking, slice the red onion thinly and then mix it with oregano, white vinegar and salt in a small bowl. Let sit for 10 minutes. It is not necessary to strain it.
Serve the fish papillote with avocado sauce and pickled onions on top. Enjoy your dish!
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