Steelhead Trout en Papillote with Epazote, Onion, Jalapeño and Lime - Riverence Provisions
If you can't find fresh epazote in your local grocery stores, you can use a combination of fresh cilantro, oregano and savory. Epazote can also be used dried
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Cooking tools:
- Parchment paper
- Pastry brush
- Chef's knife
- Cutting board
- Measuring spoon
- Baking sheet
- Oven
- Refrigerator
Ingredients
- 4 (5- or 6-oz.) Riverence Steelhead Trout Fillets
- 8 to 12 Epazote leaves and stems
- Juice of 1 lime
- 4 tablespoons Olive oil, divided
- ½ medium Onion, cut into thin crescents
- 2 fresh Jalapeños, sliced thinly
- Sea salt
- freshly ground black pepper
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