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This easy to make baked meal in a bag fish recipe makes a great lunch or dinner main course or side dish, hot, for all ages. This recipe serves 4, and requires a large foil roasting bag.
INGREDIENTS:
1 large foil roasting bag
2 lbs. fresh whole, preshelled and detentaclized baby squid tubes (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavities)
4 cups nectarines, halved and destoned
1 cup salted butter, softened
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh pickled lemon grass (found in the Oriental section of most supermarkets)
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. sherry
cilantro sprigs to garnish
METHOD:
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, cilantro, pickled lemon grass, chives, shallot, black pepper and sherry for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash squid tubes with water. Place fish inside the roasting bag and top with the nectarine halves and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad.
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