Fish En Papillote with Tropical Pina Colada Sauce

  • 2 – 6 ounce Cod or Tilapia Fillets (Excellent with Swordfish as well)
  • ½ tsp Adams Reserve Spicy Aloha Rub
  • 1 TBSP Extra Virgin Olive Oil
  • 2 – 12 inch pieces of parchment paper

Tropical Pina Colada Sauce:

  • 1/2 cup Texas Brew Pina Colada Coconut Cream Sauce
  • 1 TBSP butter
  • 1/4 cup  HEB whipping cream
  • 1/2 cup finely chopped fresh pineapple, prechop
  • 1/2 cup finely chopped fresh mango, prechop
  • 1/4 cup red bell pepper, fine dice, predice
  • 1/4 cup shaved coconut, fresh is best, preshave
  • 1 TBSP fresh cilantro, chopped, preshop

The Fish:

  1. Preheat oven to 400 degrees.
  2. Take the cut pieces of parchment paper and fold each in half.
  3. Inside each fold, place a piece of fish and sprinkle with the Adams Reserve Spicy Aloha Rub and drizzle with the Extra Virgin Olive Oil.
  4. Start to crimp the edge to seal the parchment paper to seal each piece of fish inside the parchment.
  5. Place in the oven and bake for 15-18 minutes.
  6. Meanwhile make the Tropical Pina Colada Sauce.

For the Tropical Pina Colada Sauce:

  1. Combine butter, Texas Brew Pina Colada Coconut Cream Sauce, and whipping cream in a saucepan over medium heat, reduce mixture into a sauce consistency.
  2. After sauce has reduced by 1/3, add the pineapple, mango, bell pepper, and coconut.
  3. Stir until fruit is slightly warmed through.

Plate fish and top with Tropical Pina Colada Sauce and garnish with chopped cilantro.

Photos By Heather Gill Photography

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