STEAMED TILAPIA IN ORANGE AND LEEKS or TILAPIA EN PAPILLOTE

Prep Time: 20 minutes

Serves 6

Cooking time 25 minutes

6 (4 oz) Tilapia fillets, skin removed

Juice of 1 orange

4 sprigs of scallion, chopped

3 cloves of garlic, minced

2 tablespoons hot sauce

2 tablespoons olive oil

½ teaspoon salt and pepper

6 pieces 18 x 18 inches parchment paper or aluminum foil

½ stick unsalted light butter

2 cups shredded carrots – (I used the store bought prepared shredded carrots that come in plastic container)

3 roma tomatoes, sliced vertically and thinly, ¼ inch

1 leek, white part and tender green parts only, julienned (cut like matchsticks)

1/3 cup fresh cilantro or parsley leaves, chopped

¼ cup white wine

Salt and pepper to taste

Pre heat the oven to 425 F.  In a large mixing bowl, combine the first seven ingredients. Marinate for half an hour or longer to maximize the flavor if time permits.  In another bowl, combine carrots, leeks and cilantro, wine and salt and pepper and set aside.

Dollop a small amount of butter in the center of the right hand side of the paper.  Lay one fillet on the butter and place 1/6 of the vegetable mixture. Top with a few tomato slices.

Starting from the bottom edge of one side of the paper, fold the edges working your way along the paper’s edge to end with a twist underneath the packet.  Repeat the process for the rest of the fillets.

Place the pouches in a baking sheet and bake on the center of the oven for 25 minutes.  Remove and transfer to a large