Name: Fish Papillote with Curried Lobster Sauce and Crunchy Coconut Topping
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: ½ cup (40 g) panko breadcrumbs; 3 tbsp unsweetened grated coconut; 1 tbsp (15 ml) olive oil; ½ cup (15 g) cilantro leaves, coarsely chopped; 1 lime, zest finely grated; 1 package (500 ml) Knocean Foods lobster bisque, thawed according to package instructions; 1 ½ tsp curry powder; 1 ½ lb (675 g) white fish fillet, cut into 4 pieces; Lime wedges, for serving

Ingredients

½ cup (40 g) panko breadcrumbs
3 tbsp unsweetened grated coconut
1 tbsp (15 ml) olive oil
½ cup (15 g) cilantro leaves, coarsely chopped
1 lime, zest finely grated
1 package (500 ml) Knocean Foods lobster bisque, thawed according to package instructions
1 ½ tsp curry powder
1 ½ lb (675 g) white fish fillet, cut into 4 pieces
Lime wedges, for serving

Instructions

In a skillet over medium-high heat, brown the breadcrumbs and coconut in the oil, stirring constantly, about 2 minutes. Season with salt and pepper. Set the breadcrumb mixture aside in a bowl. Let cool. Add the cilantro and lime zest. Mix well.
Preheat the grill, setting the burners to high (see note).
In a small pot, combine the bisque and curry powder.
Place a 6-inch (15 cm) square of parchment paper at the centre of four large sheets of foil. Place a piece of fish on each piece of parchment. Season with salt and pepper. Cover each piece of fish with 2 tbsp (30 ml) of the bisque mixture. Tightly seal the foil into packets (papillotes). Keep the remaining bisque mixture warm.
Place the foil packets on the barbecue. Close the lid and cook for 8 to 10 minutes or until the fish is cooked through.
Divide the remaining bisque mixture among four plates. Top with the fish and the cooking juices from the papillotes. Sprinkle with the breadcrumb mixture. Serve with lime wedges, and basmati rice and a green vegetable, if desired.

Notes

The fish can also be cooked in a skillet. To do so, in a large skillet off the heat, combine the bisque and curry powder. Bring to a boil. Place the fish pieces in the bisque. Reduce the heat to medium-low. Cover and cook for 8 to 10 minutes or until the fish is cooked through.