For an episode of Food Network Star, I was asked to come up with a recipe for the Miami Herald when we were shooting in Miami during the final weeks. I wanted to offer a simple recipe for a party or for everyday and I wanted to use items readers could easily find. Both fish and citrus made sense for Miami but I’ve made this recipe many times since then and with many different flavors and ingredients. Use what is fresh and local for you. It is stunning in simplicity, presentation, and taste. 


Skill level: Easy      Prep Time: 10 minutes

Cook Time: 10 minutes based on size and density of fish


6 fish filets/steaks, preferably grouper
4 lemons
2 limes 
3 teaspoons olive oil 
2 teaspoons salt, divided 
1/2 teaspoon pepper 
1 teaspoon sherry vinegar 
1 teaspoon honey
3 teaspoons chopped flat leaf parsley

Zest of 1 lemon

1 clove garlic, minced

 Special equipment: 6 parchment paper squares, large enough to fold into a package around the filets so no steam escapes.


 Preheat oven to 425-degrees. Line a rimmed baking sheet with parchment paper.

Juice 2 lemons and 1 lime. Reserve. Slice 2 lemons and 1 lime into very thin slices. Set aside. 

Place a few lemon and lime slices in the center of each parchment square. Place a fish filet on top. (The citrus will elevate the fish from the paper and infuse some additional flavor to the fish.)

In a bowl, whisk together olive oil, salt, pepper and 1 teaspoon each lemon and lime, juices and drizzle over fish. Tightly fold the parchment paper into packages and make sure they are sealed well. Put packages on a baking sheet and bake for 8-12 minutes, depending on thickness and size of your fish.

Put remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by ½, stirring frequently. Add 1 teaspoon of sherry vinegar, 1 teaspoon of salt and honey.

Mix the lemon zest, parsley, garlic together with a slight pinch of salt and pepper for the garnish.

Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets (be careful, steam will escape) and drizzle fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

 Yield:  6 servings