Albacore in Parchment

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Ingredients:
4 1-inch thick albacore fillets (8 oz. each)
2 red bell peppers, seeded, peeled, and julienned
4 garlic cloves, minced
1 Tbs. oregano, chopped
1 Tbs. cilantro, chopped
1 small red onion, thinly sliced
1 jalapeño, seeded and minced
1/4 cup olive oil
Salt and pepper to taste
2 Tbs. butter

Preparation:
Preheat oven to 450°. Heat olive oil in medium skillet. When hot, sauté red peppers until soft (about 8 minutes). Add onions and cook another 2-3 minutes. Add garlic, oregano, cilantro, salt and pepper. Cook another minute and remove from heat.

Place albacore fillets on 12” by 16” pieces of parchment paper*. Sprinkle each fillet with salt and pepper and 1/4 of the minced jalapeño. Top each fillet with 1/4 of the red pepper and onion mixture. Add 1/2 tablespoon of butter on each fillet then fold and seal parchment. Place parchment packets on cookie sheet and bake for 8 minutes at 450°.

Serving Suggestion:
Open packets and slide albacore onto warm plates. Sautéed snow peas and herbed rice complement the albacore well. Serve with a chilled white wine such as Conundrum by Caymus.

Variation:
Substitute halibut or even wahoo for albacore.  You can substitute sliced mini sweet peppers for the red bell pepper.  Add a few shishito peppers and use basil instead of cilantro and you have a whole new dish.

*Note: Aluminum foil may be substituted for parchment and fish packets may be baked on a BBQ Grill.