I can't remember the last time I saw something prepared en papillote on a menu, but I can recall the first time I experienced this dramatic presentation. It was at Broussard's on Conti Street in the ...

1. Preheat oven to 375 degrees. 2. Prepare citrus crust: Blanch lemon, lime and orange zests in boiling water for 1 minute and drain. Combine zests with bread crumbs, melted butter, shallots, salt, ...

Test kitchen tip: To make the Cilantro Pesto, you need a mini food processor. If you don’t have one, you can double the recipe using 11/2 cups cilantro, the juice and zest of 1 lime, and 1/4 cup ...

"Chef Paul Prudhomme's Louisiana Kitchen" includes this note: Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to ...