"En papillote" is French for "in parchment," which is used to steam fish in the oven. Not only does it quickly cook the fish and infuse it with other ingredient flavors, the parchment offers a unique presentation that's sure to impress your guests. They'll never know it only took you 20 minutes to prepare!
Thai peppers are tiny, spicy and full of flavor. If you would like to bring down the heat a bit in this dish omit a portion of the peppers. If you like it spicy, two of these firecrackers are quite a kick.
To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.
When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef Antonio.