Salsa Macha Fish en Papillote
Salsa Macha Fish en Papillote
While the name sounds fancy, this quick meal couldn’t be easier to prepare! Use your favorite white fish and let the oven do the work while it steams to flaky perfection in a parcel of parchment paper.
A punch of flavor comes from salsa macha, a spicy chile oil from Mexico made from dried chiles, spices, nuts and seeds. With our handy Salsa Macha Mix, you can make a mild version of this delicious condiment in a pinch with olive oil, a splash of vinegar and rich peanuts.
Ingredients
- 2 green onions, julienned
- 1 large carrot, thinly sliced
- 1 bell pepper, thinly sliced
- 4 fillets (4 ounces each) white fish (halibut, cod, or barramundi work well!)
- 1 lime, thinly sliced
-
Pacific Flake Sea Salt, to taste
-
Black pepper, to taste
- 1 cup olive oil
- ½ cup peanuts, chopped
-
1 bag Oaktown Spice Shop Salsa Macha Mix
- 2 tablespoons apple cider vinegar
-
2 teaspoons Pacific Flake Sea Salt
Salsa Macha:
Directions
- Preheat the oven to 375°F. Cut 4 large squares of parchment paper.
- Make the salsa macha according to packet directions. Set aside.
- Put one piece of fish into the center of each piece of parchment paper. Top with green onions, carrot, and bell pepper.
- Drizzle each fillet with 1 tablespoon salsa macha and lime slices.
- Fold parchment paper around the edges, crimping and folding to seal.
- Bake for 11-13 minutes, or until the fish is fully cooked, depending on the thickness of the fish.
- To serve, cut open the packet and serve in the parchment paper. Enjoy!
