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This classic dish is perfect for a romantic Valentine’s
Day dinner and can be prepared by even the most novice cook. The
cooking method gives the fish a wonderful flavor and provides a
very dramatic presentation. We’ve given the dish a Louisiana
twist by cooking the fish in a rich Creole sauce with shrimp and
crawfish.
Ingredients:
- 2 (8-ounce) tilapia fillets (other fish may be used, such as
trout, redfish, drum, etc.)
- ½ cup diced onions
- ¼ cup diced celery
- ¼ cup diced bell peppers
- 1 tbsp minced garlic
- 1-2 tbsp olive oil
- ½ pound (26-30 count) shrimp
- 4 ounces Louisiana crawfish tails
- 1 medium can diced tomatoes, drained
- 1 cup tomato sauce
- 1 tsp sugar
- 1 tsp each chopped basil, thyme or oregano (optional)
- salt and black pepper to taste
Method:
Preheat oven to 400ºF. In a small saucepan, sauté onions,
celery, bell peppers, and garlic in olive oil over medium heat for
about 5 minutes. Add shrimp and crawfish and continue to cook for
about 5 minutes or until shrimp turn opaque. Add tomatoes, tomato
sauce and sugar. Stir in herbs if desired. You may use any combination
of basil, thyme and oregano. Simmer for about 5 minutes. Season
to taste with salt and pepper and set aside. Cut 2 pieces of parchment
or waxed paper into 12-inch squares. Fold in half and cut into a
semi-circle so that when unfolded it is shaped like a heart. Brush
entire paper with olive or vegetable oil. Season fish with salt
and black pepper and place on one half of paper. Top each piece
of fish with half the sauce, making sure each piece gets an equal
amount of seafood. Fold paper over and starting at one end, make
small folds overlapping each other, forming a completely sealed
pouch. Brush outside of paper with oil and bake about 20 minutes
or until paper is golden brown. Cut bag open right before serving,
taking care not to burn anyone with steam.
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