The recipe for tonight called for flounder fillets, but we substituted halibut. The salted and peppered fillets went on to a piece of parchment paper and then topped with matchstick cut snow peas, carrots, and with diced yellow peppers which were blanched. Each packet then got a topping of orange-tarragon butter which was made with softened butter, finely chopped fresh tarragon, grated orange rind, salt and cayenne pepper. The parchment packets were sealed and baked in a 400 degree oven for 10 minutes and then allowed to stand for 5 minutes.
Our side dish was rice topped with a little more of the orange-tarragon butter.
Gerry really enjoyed this dinner and I thought it was okay. I ate most of it but I couldn't decide if the fish taste fishy or if it was too much tarragon. I won't be giving many stars to this recipe.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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