Chipotle-Lime Cod Baked in Parchment Paper
by Danny de la Cruz
I feel like I’m behind on everything these days. It’s already May and I had long ago planned on doing so many things around the house. Usually by April, I’ve already transitioned to Spring both inside and out. But this year, not so much.
I’ve been anxiously waiting for the day to put out the patio furniture so that when I look outside my kitchen window, I just won’t see an open, empty area just waiting to be furnished. I’ve been wanting to get out in the yard and start working on the plants, cleaning up old debris, separating large perennials and do other Spring-time garden maintenance as recommended by our gardening expert, Sheri Silver.
Around this time of year, I can’t wait to start throwing the windows open to let fresh air billow through the house, but when temperatures are below 50°F and I’m still walking around the house in winter flannels – those windows are staying shut!
When I look inside the house, I still haven’t transitioned my family room decor to Spring colors. It’s as simple as swapping out the winter rug filled with dark hues for one that’s bright and full of pops of color. It’s bringing in colorful pillows, swapping out a throw and just changing the hand towels in the adjoining kitchen to brighter, lighter colors.
I haven’t even organized my coat and shoe closet where all my winter boots are still within arms reach while my spring and summer shoes are tucked away in hard to reach shelves. What’s wrong?
Well, it’s this darn weather that’s thrown me off. Just this past week, it felt like Fall was starting all over again. Dark, overcast skies, rain and cooler temperatures were prevalent all week long. It just hasn’t felt like Spring and so subconsciously, I haven’t gotten in the mood to make the transitions around the house. Around this time of year, I can’t wait to start throwing the windows open to let fresh air billow through the house, but when temperatures are below 50°F and I’m still walking around the house in winter flannels – those windows are staying shut!
The one thing I have started to do is clean out my pantry. Of all things, I’m not sure why that is what I started to tackle since no one can see it unless you have to open it up. But honestly, I think it’s something that many people overlook when it comes time to Spring cleaning. You never know what canned good is hiding behind that box of cereal.
I did manage to find some stale crackers left over from holiday festivities and I threw out a bottle of salad dressing I had received years ago as part of a gift basket. And yes, every time I opened up the pantry, that darn bottle of salad dressing was staring me in the face but — I just looked the other way and grabbed something else.
One of the things I did find hiding behind a carton was a small can of chipotle peppers in adobo sauce. It wasn’t old at all, but as things get added to the pantry and as items are moved around, this little can was lost in the shuffle and hidden from plain sight.
With the small can in hand, I was excited to create something tasty and with a kick!
Atlantic Cod, red onions, chipotles in adobo sauce and lime
Atlantic cod in chipotle-lime and red onion marinade
Lately, I’ve been on a fish taco kick. Whenever I can order them on a menu, I’m in heaven. I love checking out various restaurants and seeing how they differ. The main difference is whether or not the fish is breaded/battered or less heavy with just some type of seasoning. As for all the other garnishes, it’s always different but there is always some sort of “crunch” factor in the various layers of flavor.
As I’ve been using more chipotles in my cooking, I wanted to give my fish tacos more heat and so with my little can of chipotles in adobo sauce, I was ready to make my taste buds happy. With this recipe, you’ll get that kick of flavor in the fish combined with the tangy lime dressing in the “slaw” that accompanies it for a match made in heave.
I could have prepared the fish in a pan or simply baked them in the oven, but for truly flaky and moist fish, I decided to use parchment paper to steam them in the oven and retain all that delicious flavor. Also, it’s so much fun to cut open one of these
This baked cod recipe is not only great for fish tacos, but you can also enjoy it simply with a side of veggies or brown rice for a healthy meal with a flavor kick. I hope you enjoy it!
- For the Fish:
- 1 lb Alaskan Cod Fillet – cut into large chunks (you can also use any white fish of your choosing but I prefer cod or halibut for this dish)
- Juice from 1/2 Lime (reserve other half for the “slaw”)
- 2 Chipotle Peppers in adobo sauce – finely chopped
- 1/4 cup finely chopped Red Onion – use less if desired, but I love onions
- Salt to taste
- Olive Oil
- For the “Slaw”
- 2 cups shredded Red Cabbage
- 2 heaping tbsp of coarsely chopped Cilantro
- 3 tbsp Sour Cream
- 1 tbsp of Mayonnaise
- Salt & Pepper to taste
- Flour or Corn tortillas of your choice
- Queso Fresco Cheese – crumbled
- In a large bowl, combine juice from 1/2 a lime, chipotle peppers, onions, a drizzle of olive oil, a dash or two of salt and mix well. Add in fish and coat well.
- Cover and marinate in the fridge for at least 30 minutes.
- In a large bowl, whisk together sour cream, mayonnaise and juice from remaining 1/2 lime.
- Once mixed, add in cilantro and lightly season with salt and pepper to taste.
- Fold in shredded cabbage and coat thoroughly. Refrigerate until ready to assemble tacos.
- Preheat oven to 375°F and grab a large baking sheet and parchment paper.
- Cut enough parchment paper to cover the baking sheet when the paper is folded in half.
- Once fish is done marinating, place pieces in one layer on the center of the parchment paper covering your baking sheet.
- Fold over the other half of the parchment paper to cover the fish. In one corner, begin folding a small section of parchment paper upward and onto itself to seal the edges. Continue doing so all the way around and what you’ll end up with is a giant clam shell.
- Press edges well to ensure that steam and juices will remain inside while baking.
- Bake for approximately 15 minutes or until fish is flaky.
- Once fish is cooked, cut a slit in the top of the pouch to release the steam.
- Place a piece of fish on each tortilla, top with the ‘slaw’ and crumbled cheese. Garnish with additional cilantro and a wedge of lime.
This sounds fabulous! You guys have had a tough time of it this winter and spring. Amazingly crappy weather. I couldn’t handle it. This fabulous recipe is the perfect type of food to stay in and enjoy when spring decides it is not going to arrive.
That said, I’d much prefer to sit outside to eat this…..
Thank Jim! I’d rather enjoy this dish outdoors as well — can’t wait to finally set up the patio furniture. I’m jealous of your great weather where you are! 🙂
Like I said… not much of a fish eater, but THOSE TACOS!!! I mean… I want them right now. NOW. 🙂 And the pictures are gorgeous.
What about Shrimp Charlotte? You could easily substitute shrimp for the fish and they cook much much faster 🙂 Thanks so much!
This looks amazing! As confident as I am in most things cooking/baking, fish is not one of them – this looks as easy as it does delicious!
Thanks Sheri! I love using parchment paper since there’s something fancy-schmancy when you open it up and the steam just comes flowing out of it — makes everyone look like a pro 🙂
Danny, I have loved cooking ‘en papillote’ forever, but I don’t think I have thrown as much flavour into the mix as this! Things have always been a lot more ‘frenchified’ 🙂 ! Since I have no problem whatsoever with chillies or other strong spices I’ll surely try this soonest – like the slaw too: love red cabbage!!
Definitely do give it a try — there’s such a great flavor contrast in the mild heat of the fish with the lime and cilantro flavor in the red cabbage. Your taste buds will thank you 🙂 Thanks Eha!
Yummy, yum, yum. How spicy is this?
Hi Elen, mild heat with 2 small chipotle peppers and I am not a spicy guy 🙂 Use 1 to get a hint of heat just to try it out.
YUM!! My philosophy is that anything that can be eaten in a tortilla is automatically delicious. And fish + tortilla = extra delicious! I have never tried to prepare fish in parchment paper; I am definitely going to give this method a try! Sounds perfect for casual summer dinners on the patio!
I totally agree — tortillas are an amazing creation! 🙂 Definitely try it with any fish — it comes out amazingly moist and flaky! Thanks Emily!
[…] left ~ Borscht from Cuisine Top right ~ Chipolte Lime Fish Tacos with Red Cabbage Slaw from VRAI Magazine Bottom left ~ Sweet and Sour Red Cabbage from NZ Woman’s Weekly Bottom right ~ Red Cabbage and […]
[…] I am working with. In this May 2014 Issue III of VRAI Magazine we bring you a beautiful recipe for cod baked in parchment paper for fish tacos, a tutorial for making your very own concrete garden orbs, an exploration of downtown Manhattan, a […]