Seafood Baked in a Package
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
swordfish steaks
|
|
| ⅓ | cup |
butter
room temperature |
|
| 1 ½ | teaspoons |
garlic puree
|
* |
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| ¾ | pound |
shrimp
shelled, deveined |
|
| ¼ | cup |
white wine
dry |
*
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
swordfish steaks
|
|
| 79 | ml |
butter
room temperature |
|
| 7.5 | ml |
garlic puree
|
* |
| 15 | ml |
lemon juice
|
|
| 5 | ml |
tarragon leaves
dried |
|
| 340.2 | g |
shrimp
shelled, deveined |
|
| 59 | ml |
white wine
dry |
*
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Sprinkle fish with salt and pepper.
Mix butter, garlic, lemon juice and tarragon until well blended.
Using half of butter mixture, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil that measures 48 inches in length.
Place shrimp on top of fish and dot with remaining butter mixture.
Pour wine over.
Fold other half of sheet over fish; seal and crimp foil.
Bake 25 to 30 minutes in upper part of oven.
Remove fish and shrimp and keep warm on a heated serving platter loosely covered with aluminum foil.
Pour off juices into a small skillet.
Add cream and reduce to ¾ to 1 cup.
Pour over fish, sprinkle with parsley and serve at once.
