While cookbooks aren’t exactly a thing of the past, more times than not I turn to the internet to search for new and interesting dishes to prepare. Sites such as Ricardo’s Cuisine, have such beautiful images to pair with drool worthy recipes, it makes it impossible not to find something my family will love! During the summer months, we do most of our cooking outside on the grill so I was immediately drawn to the Barbecue section of the recipes. It did not disappoint! Grilled Beef Ribs Smothered in Cola Barbecue Sauce, Asian-style Chicken Skewers, and Grilled Chicken Legs with Lemon and Ginger were among the top of my must-try-now list!
It was the Fish and Chickpea Papillotes for the win though, based on the simple ingredients that I just so happened to have on hand in my kitchen and the fact that it sounded amazing!! I couldn’t wait to get started on this one!
FISH AND CHICKPEA PAPILLOTES
1 red bell pepper, cored and cut into thin strips
1 yellow bell pepper, cored and cut into thin strips
2 green onions, sliced
1 clove garlic, finely chopped
2 cups (500 ml) baby spinach
1 cup (250 ml) canned chickpeas, rinsed and drained
1/4 cup (60 ml) chopped flat-leaf parsley
2 tablespoons (30 ml) olive oil
4 large rectangles aluminum foil
1 1/2 lb (675 g) hake or other white-fleshed fish (cod, haddock, sole), cut into 4 pieces
1 teaspoon (5 ml) ground coriander
1/3 cup (75 ml) white wine
2 tablespoons (30 ml) lemon juice – I used half of one lemon
Salt and pepper
Doesn’t that look gorgeous!? So many fresh and colourful ingredients, you just know this is going to turn out amazing!
In a bowl, combine all of the vegetables, chickpeas, parsley and oil and toss. Give few dashes of salt and pepper to season and you are all set to create your tinfoil packs for the barbecue.
Start by placing a 1/4 of the vegetable mixture in the centre of each piece of aluminum foil. Next, top the vegetables with the fish and sprinkle with coriander. Season with salt and pepper if you like once again.
You need to fold up and and crimp together the edges of the foil to create a little packet, but leave an opening at the top for now, we need to add in our liquid. Pour 1/4 of the wine and lemon juice into each packet. To make this easy, I mixed the two together in a measuring cup first and then poured equal amounts into each packet. I used half of a fresh lemon for the juice. We love our fish super lemony around here so I actually added a few extra slices of lemon to the top of each packet as well. Close and crimp the opening closed.
Grill on a preheated barbecue for about 15 minutes, I love how fast this is to make! Remove and serve with rice, the lemon wine sauce is so fresh and delicious poured over the rice!
- 1 red bell pepper, cored and cut into thin strips
- 1 yellow bell pepper, cored and cut into thin strips
- 2 green onions, sliced
- 1 clove garlic, finely chopped
- 2 cups (500 ml) baby spinach
- 1 cup (250 ml) canned chickpeas, rinsed and drained
- ¼ cup (60 ml) chopped flat-leaf parsley
- 2 tablespoons (30 ml) olive oil
- 4 large rectangles aluminum foil
- 1½ lb (675 g) hake or other white-fleshed fish (cod, haddock, sole), cut into 4 pieces
- 1 teaspoon (5 ml) ground coriander
- ⅓ cup (75 ml) white wine
- 2 tablespoons (30 ml) lemon juice - I used half of one lemon
- Salt and pepper
- Preheat the grill, setting the burners to high.
- In a bowl, combine the vegetables, chickpeas, parsley and oil. Season with salt and pepper.
- Place ¼ of the vegetable mixture in the centre of each piece of aluminum foil. Place the fish on the vegetables. Sprinkle with coriander. Season with salt and pepper. Fold up and crimp together the edges of the foil, leaving an opening at the top. Pour ¼ of the wine and lemon juice into each packet. Close and crimp the opening.
- Grill for about 15 minutes.
- Serve with rice.
Doesn’t it make a pretty meal? It’s also very healthy and we’ll be making this one again soon!
Visit RicardoCuisine.com for other drool-worthy recipes for the barbecue and beyond! You just might be inspired to check out the Ricardo Magazine as well!