Chili Lime Cod En Papillote Recipe
Yield: 2 servings
For the slaw:
Preheat your Yoder Smokers YS640 pellet grill to 400°F. Fold a 24”X24” piece of parchment paper in half. Cut the parchment into a large heart shape. Discard the scraps.
Combine the jalapeño, garlic, ginger and cilantro in a small bowl. Drizzle a little olive oil and a squeeze of lime juice. Toss to coat. Place the mixture in the center of one half of the heart shaped parchment. Lay it out in a fillet shaped bed.
Rub a thin layer of olive oil all over the cod. Season lightly with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Place the cod on the bed of veggies/aromatics. Sprinkle the brown sugar on top of the cod. Slice a few thin slices of lime and place on top of the brown sugar.
Fold the opposite side of the heart over the cod. Starting at the fold, on the rounded side of the heart. Make a small fold in toward the fish. Make sure the crease is firm. Continue working your way around the half heart, folding and making firm creases. You are forming a packet to trap the air inside with the fish, steaming the fish and trapping in the juices and flavors. When you get to the pointed end of the heart shape, fold the overhanging paper underneath the packet. Make sure all folds/creases are firm and create a seal.
Place the packet on the grill and prepare the slaw. Cut the cucumber into 2” sections. Halve lengthwise. Scoop out the seeds. Slice lengthwise very thin. In a small bowl, combine the cucumber, carrots, cilantro and peanuts. Add enough Kim’s Gourmet Spicy Peanut Sauce to coat. Taste and add sauce, as desired.
After the fish has been cooking for 12-15 minutes, test for firmness by touch. It should have firmed up by 18 minutes. You can insert a thermometer through the paper at this time. As long as the internal temperature is over 145°F, you are good to stop cooking the fish. Because the juices are all sealed inside the packet. It will not hurt to overshoot that number, a bit. Serve the fish in the packet, topped with the cucumber slaw.