Monday, February 14, 2011

You Caught It, You Cook It

Swordfish En Papillote: A romantic Valentine’s Day dinner for ocean lovers from yacht chef Victoria Allman

A fancy and delicious way to serve swordfish
If you’re looking for a romantic Valentine’s Day dinner and you recently caught (or bought) some swordfish, we have the ideal recipe for you. Author and yacht chef Victoria Allman has just written and released her second book - SEAsoned: A Chef’s Journey With Her Captain, and has provided us with the following tasty treat to share with you.

This is an easy and tasty way to cook fish. You create a steam oven with the paper that keeps all the flavor and juices in the package while cooking. The vegetables and steam create a sauce for your fish.

Keep reading for the full recipe.


2 lemons, juiced
12 sprigs thyme, chopped
2 cloves garlic, minced
½ cup olive oil
1 teaspoon sea salt
18 grinds black pepper
6-6 oz swordfish steaks

¼ cup olive oil
4 cloves garlic, minced
½ red onion, sliced thin
1 orange pepper, sliced thin
1 yellow pepper, sliced thin
1 zucchini, cut in half lengthwise and sliced thin
1 pint cherry tomatoes, halved
2 tablespoons capers, chopped roughly
1 teaspoon red wine vinegar
1/2 teaspoon sea salt
12 grinds black pepper

6-2 foot pieces parchment paper

In a large bowl, mix the lemon juice, thyme, garlic, olive oil, sea salt, and black pepper. Whisk together and remove 1/3 of a cup. Set aside. Marinate swordfish in remaining mixture for 15 minutes.

Meanwhile, in a heavy-bottomed frying pan, sauté the olive and garlic for 2 minutes to golden. Add red onion and sauté 2 more minutes. Add orange and yellow peppers and sauté for 2 more minutes. Add zucchini and sauté an additional minute. Add cherry tomatoes, capers, red wine vinegar, sea salt and pepper and remove from heat.

Pre-heat oven to 400 degrees.

Lay one swordfish steak in the center of each of the parchment paper pieces. Divide the vegetables evenly on top of the fish. Spoon 1 tablespoon of the reserved lemon/olive oil mix over each bundle.

Fold the paper up like you are wrapping a present and crimp each end to seal and secure all the juices inside the envelope.

Place the paper package on a cookie sheet and bake for 12-15 minutes.

Either open the packages and slide the contents out onto a plate of rice or, serve them in the packages so that when the guests tear open the paper they get the first waft of aromatic steam that rises from the fish.

Serves 6

Victoria Allman’s new book, SEAsoned: A Chef’s Journey With Her Captain, is available at Amazon, Barnes and Noble, and at her website,

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