Mediterranean Tilapia "En Papillote"

Every once in a while, I get stumped when trying to decide what to make for dinner. This usually happens when I'm exhausted from a long day at work, and feel no real motivation to get too many pots dirty. For these days I usually rely on simple seafood dishes as they only take few minutes to cook. I always have several kinds of seafood in my freezer, particularly pre-packaged fillets, such as fish fillets and shrimp.I keep them on hand for nights like these as I put them in a bowl of water to defrost for 15-20 minutes as I get myself settled in and ready to cook.

A "en papillote" or "in paper" is a simple way to cook fish in a tightly sealed package. Most of the times it includes various herbs or vegetables to add flavors to the fish itself. By placing the fish over sauteed onions and topping with lemon, tomato and other fresh herbs, then tightly wrapping the fish in wax paper or foil paper, you get a perfectly steam-cooked fish with a natural sauce from the lemon and natural juices in the fish. This is a perfect, yet simple dish to make; with a fancy name that no one would believe it only has a 10 minute prep time!

Ingredients:

4 Tilapia fillets
1 Lemon
1 Tomato
1/2 Onion
Basil
Thyme
Salt
Pepper
1 tbsp capers (optional)
1 tbsp chopped olives (optional)

Pre-heat oven to 350 degrees F. In a large baking pan, such as a 9"x13" cover the bottom with foil paper. Make sure there is plenty of extra foil in the overhang as you will eventually wrap up the fish like a package.

Saute 1/2 sliced onion for 3-5 minutes. Until lightly translucent and place at the bottom of the pan. Season your tilapia fillets with salt and pepper and place over the onions. Top with sliced tomato and lemon. Add fresh herbs such as thyme sprigs and basil leaves. Drizzle some olive oil over the top and make sure to season the tomatoes and onions with a little salt and pepper too.

Now all you have to do is tightly close the foil so that no steam comes out from any crevice. Place in oven and cook for about 20-30 minutes. Remove from oven and let sit for a few minutes, allowing the foil to slightly cool prior to opening. Serve immediately.

Guava Salmon

Everytime my sister comes to visit, she always asks for me to make this dish. The first time I had seen someone do a guava sauce was a few years ago while a chef friend was visiting us in Miami. I really have no idea the exact method, but the idea was so easy and simply "Zelicious"!

I've made this so many times, and each time I think it varies a little by adding more savory flavors or making it spicier really depending on who's over for dinner that night.

The base of the sauce is done with Guava Paste. For those of you who may not have an idea where to find it or get it, it looks like this:

I prefer this type of packaging since I typically only use 1/2 of the package or about 7 oz. I also like the ones that are 1 oz portions that come individually wrapped. I also always favor using the paste in this recipe versus a jam since I do dilute in water, its still keeps the texture that gets lost with a jam.

Ingredients:
Salmon (4 individual Filets, or approximately 1.25 lbs)
7 oz. Guava Paste
1/4 Cup water
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Paprika (or Cayenne if you prefer more heat)
1/2 Tsp Cumin
1/2 Tsp fresh grated ginger
1/4 Cup white wine
1 Lemon

Cut the Guava Paste into 1/2" squares, and place into medium saucepan. Add the water and put over medium heat. Bring to a simmer, and allow guava paste to fully dilute into water. Feel free to add more water if you prefer a more liquid sauce. As the mixture is simmering add the salt, pepper, paprika, cumin and ginger. Once the guava has diluted add the white wine and bring to a reduction. The sauce should have a smoothe finish, but stll have some of the guava grain to it.

While the sauce is simmering prepare the salmon. Line a pan (I used a rectangular cake pan) with foil paper. Place the salmon filets over and squeeze the juice of 1 lemon over it. Salt and pepper to taste. Pour sauce over the salmon until well covered, you may have extra sauce. Place in oven at 350 degrees F and cook for about 25-35 minutes. Baste the salmon about 20 minutes after in the oven to create more of a glaze while it continues to cook.

Serve with desired sides, I love pairing with jasmine rice and fresh asparagus!