I've been through the desert on a horse with no name...

My apologizes for the lack of attention I have given my blog this past week. I had to make a trip to West Virginia, and it cut into my writing time. Now that I am home in Florida, fish was the first thing on the menu. I found beautiful red snapper fillets at the local market, but feel free to substitute any firm white fish of your choice. I then marinated them in a combination of mustard, tarragon, and lemon before enveloping them in puff pastry. Under the puff pastry lay basil leaves and toasted almonds for an additional surprise for your taste buds. These come together quickly, and I think they would make a wonderful brunch or luncheon option. A large mixed green salad tossed with a light Dijon vinaigrette was the only needed accompaniment.



1 package of frozen puff pastry

6 fillets of firm white fish such as red snapper, cod, halibut

1/4 C toasted almond slices

2 egg yolks plus 1 TBSP milk, slightly beaten

1 T olive oil (I used lemon infused)

basil leaves

lemon slices

Marinade:

5 T Dijon mustard (I added 1 T lemon juice and 2 T chopped fresh tarragon)

3 T lemon juice

3 T olive oil

1 t jalapeno juice

1 t brown sugar

2 T white grape juice

1/4 t horseradish

1/4 t salt

1 t freshly cracked black pepper

1 t paprika

1/2 tsp garlic powder

Directions:

Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.

30 minutes prior to baking allow the puff pastry sheets to come to room temperature. As you set the pastry out go ahead and break each sheet into 3 pieces for a total of 6 puff pastry strips. You will notice when you remove the pastry from the box that it is already folded into 3 parts so this should be fairly easy to break apart. Once thawed and ready to bake remove the fish from the refrigerator.

Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry strip. Lay two basil leaves on top of the fish, sprinkle a few almonds and enclose the puff pastry around it. Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and oil and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. Optional: With 5 minutes remaining in the baking time place a nice juicy slice of lemon on top of each puff pastry.

Until tomorrow...Peace.