Chilean Sea Bass en Papillote
2 tablespoons extra-virgin olive oil
4 garlic cloves, sliced paper thin
1 large tomato, medium chopped
1 small red onion, peeled and sliced
¼ jalapeño pepper. seeded and minced
2 tablespoons tequila
2 limes juiced
¼ cup cilantro or flat leaf parsley, chopped
Salt and pepper to taste
4 fillets (6 ounces each) Chilean sea bass (check for bones)
Heat oven to 325 degrees and position rack in the middle of the oven. Cut parchment paper into four, 10-inch square pieces and have 8 strands of 8-inch long butcher twine at the ready.
Heat oil on medium heat in small skillet. Sauté garlic shaking constantly until garlic begins to turn a golden color. Remove from heat and pour immediately into a small bowl.
Put the tomatoes, onion, jalapeño, tequila, lime juice and cilantro into individual prep bowls and line up in a row on the counter leaving 18 inches of work space between the end of the counter and the edge of the bowls.
Put the sea bass to the left of the bowls. Place two strands of butcher twine horizontal to the counter edge about 4 inches apart in front of the left most bowl. Place one piece of parchment paper over the strands. Put one fillet perpendicular to the butcher twine in the middle of the paper and then salt and pepper to taste. Then begin putting one fourth of the ingredients from each bowl, working left to right sliding the paper along as you go. When all ingredients have been added, you may add more salt and pepper to taste. Fold up the paper to create a pouch. Bring strands up and tie each to secure the pouch from opening. Cut off any loose ends. Place on sheet pan. Repeat for the next three fillets. Bake for 25 minutes.
Cook's note: You can use almost any fish fillet you like; for example, tilapia, cod or arctic char. Adjust cooking time based on the thickness of the fillets.