Moroccan-Spiced Swordfish en Papillote

Tuesday 9 April

We played an exotic variation on our favorite en papillote theme tonight.

Defrosted two thick swordfish steaks.

Boiled some salted water and blanched two thin-sliced carrots for 2 minutes, then a bulb of thin-shaved fennel for 2 more minutes.  Drained the vedge, and mixed in 1 minced clove garlic, rind from a quarter of a preserved lemon, sliced thin, and a quarter cup Moroccan olives, chopped. 

Then mixed together:

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

1/4 teaspoon kosher salt

pinch cayenne pepper

and whisked in a teaspoon of olive oil to make a thick paste.

Laid out two sheets of parchment paper, and piled a quarter of the vegetables on each one, then one swordfish steak, coated with spice paste, and topped with the rest of the vegetables. 

Sealed up the parchments and baked them for about 15 mins at 400º,  until they reached 120º.  Don't let them go longer than that.

Open the packages, and your face will be bathed in fragrant spicy steam.  It's as good as a facial, and tastes considerably better.