Dinner for 4 :: Tilapia 'en Papillote' & Grilled Corn w/Cilantro Salt

Our good friends C. & D. are coming over for a summer dinner on the rooftop.   I'm making fillets of tilapia en papillote seasoned with ginger, lemon, and cilantro. 'En papillote' means cooked in paper.  Fish baked in the oven is perfect for a dinner party.  You can do the prep ahead of time, and simply place in the oven and plate when your guests arrive.  And the other perk: no fish smell in your apartment.

I'm pairing it with stove top grilled corns on the cob served with cilantro salt.  The husk stays on the corn and is tied back for presentation and easy eating.

For dessert, they brought a delicious three berry pie for The Little Pie Company.  It doesn't get more summer than that...fresh fish, corn on the cob, and berry pie! 

TILAPIA 'en PAPILLOTE'

4 -  8 oz. tilapia fillets (farm raised tilapia is environmentally friendly and sustainable)

4 tbsp minced ginger (I buy Minced Ginger from Whole Foods - so much easier!)

2 tbsp chopped cilantro

2 tbsp butter (@ room temperature)

1 tspn dijon mustard

Juice of 1 large lime

1 tomato

Salt and pepper

olive oil

Parchment paper

Season the tilapia fillets with 1/2 the ginger, cilantro, lemon juice, mustard, salt, pepper, and drizzle of olive oil (about a tablespoon).  Rub fillets with the ingredients and place back in the fridge for at least an hour.  

Now to create the little oven packages!  First cut four pieces of parchment paper 14" long. Fold each in half. Lay one sheet flat. Brush one half of the sheet (side facing up) with butter, and spread a bit of the minced ginger on top. Lay one filet of fish on top of the area with butter and ginger, place close to the middle fold.  Drizzle the fish with olive oil and a little pepper, and add a bit of the juice that was left from the seasoning.  Place slices of tomato on top of the fish. To close the packet, fold the second half of the parchment sheet over the fish.  Start folding the edges of the paper over itself to create a seal. Continue to close the packet creating a crescent shape (see picture).  Repeat for all filets. 

You can place in the preheated 350F oven immediatly or prepare ahead of time and leave assembled until ready to bake. If you are preparing ahead of time, place fish back in the fridge until ready to cook.  Cook for 25 minutes.  

Serve on a large tray and let each person open up their own. The steam will smell delicious and the fish will be perfectly moist! 

GRILLED CORN w/CILANTRO SALT (from Martha Stewart Living)

4 corn on the cob w/husks

2 tbsp kosher salt

1 tbsp finely chopped cilantro

Carefully pull back the husks on the corn.  Cut of a long piece of the husk, and with this tie back the husks with a small knot.  Heat your stove top griddle to medium high.  When hot, brush with olive oil to prevent sticking.  Place corns on the grill. Turn every few minutes so that they cook evenly.  It takes about 20 minutes for the corn to be cooked through.  (You can cut down on cook time by boiling corn prior to grilling).

Combine cilantro and salt in small bowl.  Serve with room temperature with plenty of butter.  :-)