This elegant seafood dish features swordfish or halibut steaks and shrimp, baked in foil packets with garlic butter, lemon, and tarragon. The sealed package steams the fish in its own juices, keeping it incredibly moist while infusing it with aromatic herbs. Finished with a quick reduction of white wine and heavy cream, the sauce adds a luxurious touch. Perfect for a romantic dinner or a special weeknight meal, it offers a sophisticated flavor profile with minimal cleanup. The combination of firm white fish and tender shrimp creates a satisfying texture contrast in every bite.
Seafood Baked In A Package
Description
This elegant seafood dish features swordfish or halibut steaks and shrimp, baked in foil packets with garlic butter, lemon, and tarragon. The sealed package steams the fish in its own juices, keeping it incredibly moist while infusing it with aromatic herbs. Finished with a quick reduction of white wine and heavy cream, the sauce adds a luxurious touch. Perfect for a romantic dinner or a special weeknight meal, it offers a sophisticated flavor profile with minimal cleanup. The combination of firm white fish and tender shrimp creates a satisfying texture contrast in every bite.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Sprinkle the fish pieces with salt and pepper on both sides.
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In a small bowl, mix the softened butter, garlic puree, lemon juice, and tarragon until well blended.
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Cut a sheet of heavy-duty aluminum foil approximately 48 inches in length.
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Spread half of the butter mixture onto one side of the fish pieces.
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Place the fish, buttered side down, on one half of the aluminum foil sheet.
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Arrange the shrimp on top of the fish pieces.
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Dot the shrimp and fish with the remaining butter mixture.
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Pour the dry white wine evenly over the seafood.
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Fold the other half of the foil sheet over the seafood.
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Seal the edges tightly and crimp the foil to create a secure packet, ensuring no steam can escape.
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Bake in the upper part of the oven for 25-30 minutes, or until the fish is opaque and flakes easily.
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Carefully open the packet and transfer the fish and shrimp to a heated serving platter. Loosely cover with foil to keep warm.
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Pour the cooking juices from the foil packet into a small skillet.
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Add the whipping cream to the skillet and simmer over medium heat, reducing the sauce to about 3/4 to 1 cup.
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Pour the reduced cream sauce over the fish and shrimp on the platter.
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Sprinkle with chopped fresh parsley and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 313.3kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 2.3g12%
- Cholesterol 131.7mg44%
- Sodium 122.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 52.2g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use heavy-duty aluminum foil to prevent tearing when folding and crimping the packet. If using standard foil, double it up for strength.
Swordfish and halibut are firm-fleshed fish that hold up well to this baking method. You can substitute other firm white fish like grouper or sea bass if preferred.
Ensure the foil packet is sealed tightly to steam the seafood properly. If steam escapes, the fish may dry out.
For a lighter version, you can reduce the amount of butter or use a portion of olive oil mixed with the butter.
Serve with crusty bread to soak up the delicious garlic-cream sauce, or alongside steamed vegetables or rice.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, adding a splash of water or wine to keep the fish moist.
